Spicy and Sweet Whelk Salad with Noodles
The Ultimate Appetizer! Whelk Salad with Somyeon Noodles Recipe (Somyeon is better than Jungmyeon!)
Experience the fantastic harmony of chewy whelks, crisp vegetables, and springy somyeon noodles! Make Korea’s beloved whelk salad easily at home. Inspired by the flavors of ‘Chungmu Gimbap’, we’ve added fish cakes for an even richer texture. Discover why somyeon noodles are the perfect match for whelk salad – try it yourself!
Main Ingredients- 1 can Whelks (approx. 150-200g)
- 2 sheets Korean fish cakes (eomuk)
- 5g Sugar (approx. 1 tsp)
- 3 stalks Green onions
- 1 Cucumber
- 1/2 Carrot
- 1/4 Onion
- Somyeon noodles for 1 serving (diameter approx. 3cm)
Seasoning- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 5g Sugar (adjust to taste)
- Pinch of Black pepper
- 1 Tbsp Perilla oil (or sesame oil)
- 2 Tbsp Vinegar
- 1 Tbsp Soy sauce
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 5g Sugar (adjust to taste)
- Pinch of Black pepper
- 1 Tbsp Perilla oil (or sesame oil)
- 2 Tbsp Vinegar
- 1 Tbsp Soy sauce
Cooking Instructions
Step 1
First, thoroughly wash and prepare all the vegetables. Slice the white parts of the green onions diagonally and soak them in cold water for about 5 minutes; this will make them crispier and less pungent. Seed the cucumber and carrot, then julienne them. Thinly slice the onion. Briefly blanch the fish cakes in hot water to remove excess oil, then cut them into bite-sized strips (about 1cm wide).
Step 2
Discard the liquid from the canned whelks as it can have a fishy taste. Rinse the whelks under running water once or twice and drain them well. You can choose to use or remove any other ingredients in the can, such as chopped chili peppers, based on your preference. If you’re concerned about any unwanted odor from the whelks, a light sprinkle of black pepper can help. (Tip: For future reference, try selecting a different brand of whelks that may have a less pronounced odor.)
Step 3
In a large bowl, combine all the seasoning ingredients: gochujang, gochugaru, sugar, vinegar, soy sauce, perilla oil, and a pinch of black pepper. Mix well to create a delicious dressing. Once the seasoning is well blended, add the prepared vegetables, fish cakes, and the drained whelks. Let it marinate while you cook the noodles. (Tip: Making the seasoning in advance and letting it rest can deepen the flavors.)
Step 4
Boil the somyeon noodles in plenty of water until they are about 1 minute less cooked than the package directions suggest. Drain them and rinse under cold water. Add the cooked noodles to the bowl with the whelk and vegetable mixture. Gently toss everything together until well combined, and your refreshing, spicy-sweet whelk noodle salad is ready! Enjoy the delightful combination of crisp vegetables, chewy noodles, and plump whelks. (Tip: Serving with a boiled egg or crumbled seaweed laver enhances the flavor.)
