Crunchy Bean Sprout and Whelk Salad
How to Make a Delicious and Easy Bean Sprout and Whelk Salad
Hello everyone! Today, I’m sharing a simple and delicious recipe for Bean Sprout and Whelk Salad, perfect for any occasion. We’ll be using a can of whelks and plenty of fresh bean sprouts for a delightful mix of crunchy and chewy textures. The savory, sweet, and slightly spicy sauce brings everything together, making it a fantastic side dish for rice or a perfect accompaniment to a cold beer! This recipe requires no special ingredients, so even beginners can whip it up quickly. Your family will surely love it! Let’s get started on this quick and tasty dish.
Main Ingredients- 1 can of whelks
- 300g fresh bean sprouts
- 4 stalks of green onion
- 2 onions
- 1/2 carrot
- 2 chili peppers (like Cheongyang peppers)
- 2 hard-boiled eggs (for garnish)
- 1 red chili pepper (for color)
Spicy & Sweet Dressing- 3 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 2 Tbsp mirin (or cooking wine)
- 3 Tbsp plum extract (or corn syrup)
- 3 Tbsp sugar
- 3 Tbsp 2x apple cider vinegar
- A pinch of toasted sesame seeds
- 2-3 Tbsp whelk can liquid (for seasoning and flavor)
- 3 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 2 Tbsp mirin (or cooking wine)
- 3 Tbsp plum extract (or corn syrup)
- 3 Tbsp sugar
- 3 Tbsp 2x apple cider vinegar
- A pinch of toasted sesame seeds
- 2-3 Tbsp whelk can liquid (for seasoning and flavor)
Cooking Instructions
Step 1
First, prepare your can of whelks. The whelks themselves have a great flavor without needing additional seasoning.
Step 2
Boil the eggs in advance and peel them. You can boil them to your preferred doneness, either soft or hard-boiled.
Step 3
This is the key to a delicious whelk salad! Prepare the dressing. In a bowl, combine 3 Tbsp gochujang, 3 Tbsp gochugaru, 2 Tbsp minced garlic, 2 Tbsp mirin, 3 Tbsp plum extract, 3 Tbsp sugar, and 3 Tbsp 2x apple cider vinegar. Mix well. For extra flavor and a smoother texture, add 2-3 Tbsp of the liquid from the whelk can. Finish with a pinch of toasted sesame seeds and mix thoroughly. If you have a store-bought whelk salad dressing, you can use that for extra convenience!
Step 4
Rinse the bean sprouts thoroughly under running water. To blanch them, place them in a microwave-safe container with a little water, cover, and microwave for about 2 minutes. Alternatively, you can briefly blanch them in boiling water for about 30 seconds to 1 minute. Be careful not to overcook them, as they will lose their satisfying crunch. (Microwave method: Place sprouts in a microwave-safe dish, cover, and poke a few holes in the plastic wrap. Microwave for about 2 minutes.)
Step 5
Prepare the vegetables. For the green onions, roll them up and thinly slice them into fine strips. This helps remove any strong oniony smell and improves texture. (You can use pre-shredded green onions from the store for convenience.) Thinly slice the carrot and onion into similar lengths. Remove the stems from the chili peppers and slice them diagonally for both color and a touch of heat.
Step 6
Drain the whelks using a sieve, but reserve 2-3 tablespoons of the liquid for the dressing. Cut the drained whelks into bite-sized pieces. Cutting them too large might prevent the dressing from coating them evenly.
Step 7
In a large bowl, combine the blanched bean sprouts, sliced vegetables, and the cut whelks. Add the prepared dressing gradually, mixing gently. It’s best to add the dressing little by little and taste as you go, to avoid making the salad too salty or overpowering.
Step 8
Finally, arrange the sliced hard-boiled eggs on top for garnish. Sprinkle with toasted sesame seeds for an extra touch of flavor and visual appeal.
Step 9
Enjoy your delicious and refreshing Bean Sprout and Whelk Salad! It’s a perfect dish for meals or as a snack.
