Spicy and Sweet Whelk Noodles
How to Make Delicious Whelk Noodles
Inspired by Chef Sop’s recipe, this is how you make fantastic whelk noodles at home! This dish is a beloved Korean classic, perfect as a snack or with drinks. The delightful combination of tangy, sweet, and spicy sauce with chewy whelks and crisp vegetables makes it a truly irresistible meal.
Main Ingredients
- 1 can of plump whelks
- 1 handful of dried pollack jerky, rehydrated in water (soak in cold water for 10 minutes, then squeeze out excess water)
- Shredded cabbage (prepare as needed)
- 1 handful of perilla leaves (wash and shred finely)
- 2/3 cucumber (shred thinly)
- 1 bowl of shredded scallions (soak in cold water for crispness)
- 1/5 onion (shred finely)
- 2 servings of somen noodles
Tangy, Sweet, and Spicy Sauce
- 3 Tbsp vinegar
- 2 Tbsp spicy chili powder (gochugaru)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp cooking wine (mirin or rice wine)
- 0.5 Tbsp soy sauce
- A pinch of black pepper
- 1 Tbsp sesame oil
- Sesame seeds for garnish (as needed)
- 3 Tbsp vinegar
- 2 Tbsp spicy chili powder (gochugaru)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp cooking wine (mirin or rice wine)
- 0.5 Tbsp soy sauce
- A pinch of black pepper
- 1 Tbsp sesame oil
- Sesame seeds for garnish (as needed)
Cooking Instructions
Step 1
First, let’s prepare the fresh vegetables that will give our whelk noodles their wonderful texture and flavor. Wash the cabbage, perilla leaves, cucumber, and onion thoroughly, then shred them into thin strips. The perilla leaves, in particular, add a lovely aroma, so don’t skip them! For the shredded scallions, prepare the amount you need, then soak them in cold water for a bit to enhance their crispness. Gently rehydrate the dried pollack jerky in cold water for about 10 minutes until softened, then squeeze out any excess water. Preparing the vegetables this way helps them absorb the sauce beautifully.
Step 2
Now, it’s time to create our delicious sauce! Place all the prepared vegetables into a large mixing bowl. Add 2 tablespoons of the whelk can liquid to slightly soften the vegetables. Drain the whelks from their can, cut them into bite-sized pieces, and add them to the bowl. Now for the magic sauce ingredients! Combine 3 tablespoons of vinegar for tanginess, 2 tablespoons of spicy chili powder for a kick, 1 tablespoon of gochujang for depth, 1 tablespoon of oligosaccharide for sweetness, 1 tablespoon of cooking wine to remove any fishy smell, 0.5 tablespoon of soy sauce for umami, a pinch of black pepper for aroma, and finally, 1 tablespoon of sesame oil for that nutty richness. Pour all these seasonings over the vegetables and whelks. Gently mix everything together with your hands, ensuring the sauce coats every ingredient evenly. It’s important to mix thoroughly so the flavors meld perfectly.
Step 3
Next, we’ll cook the somen noodles. Bring a large pot of water to a rolling boil. Add the somen noodles and stir them occasionally to prevent sticking. Cook them for slightly less time than indicated on the package (about 1 minute less) for a perfectly chewy texture. Once cooked, rinse the noodles under cold running water to remove excess starch and make them even more springy. Drain them well and set them aside in a bowl.
Step 4
All our components are ready! Arrange the cooked somen noodles beautifully in a serving bowl. Generously top with the flavorful whelk and vegetable mixture. Finish by sprinkling a good amount of sesame seeds over the top. Behold your stunning whelk noodles, ready to tantalize your taste buds! Mix everything together with your chopsticks and enjoy. The burst of tangy, sweet, and spicy flavors will leave you feeling incredibly satisfied and refreshed!
