Spicy and Sweet Whelk Salad with Somyeon Noodles
The Golden Recipe for Whelk Salad using CJ Seasonal Seafood ‘Gyejeol Eobo’
Today, I’m sharing the ‘golden recipe’ for whelk salad with somyeon noodles using CJ’s ‘Gyejeol Eobo’ whelks, which I made for my parents last weekend at our countryside home. This dish is a beloved classic, perfect as a side dish or a light meal, featuring a delightful balance of spicy, sweet, and tangy flavors.
Whelk Salad Ingredients- 1/2 Carrot (thinly julienned)
- 1/2 Apple (cored and thinly julienned)
- 1 Cucumber (halved, seeded, and thinly julienned)
- 1 Onion (thinly julienned)
- 1 can CJ Gyejeol Eobo Grilled Whelks (drained)
- 2 Tbsp Pine nuts (for added richness, optional)
- 2 Cheongyang peppers (seeds removed and thinly julienned, adjust for spice level)
Somyeon Noodles- 800ml Water (for boiling noodles)
- 1.5 servings Somyeon noodles (cooked until chewy)
Spicy and Sweet Dressing- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Minced garlic
- 1 Tbsp Sugar
- 1 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Mirin (rice wine)
- 1.5 Tbsp Vinegar
- 1 Tbsp Toasted sesame seeds (ground)
- 1 Tbsp Sesame oil
- 800ml Water (for boiling noodles)
- 1.5 servings Somyeon noodles (cooked until chewy)
Spicy and Sweet Dressing- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Minced garlic
- 1 Tbsp Sugar
- 1 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Mirin (rice wine)
- 1.5 Tbsp Vinegar
- 1 Tbsp Toasted sesame seeds (ground)
- 1 Tbsp Sesame oil
Cooking Instructions
Step 1
First, prepare the fresh vegetables. Wash the carrot, apple, and cucumber thoroughly. Core the apple and remove the seeds from the cucumber. Julienne them into thin strips. Peel and thinly julienne the onion as well. (For added texture and flavor, you can include shredded cabbage, bell peppers, pear, or persimmon.)
Step 2
If you like a bit of a kick, remove the seeds from the Cheongyang peppers and julienne them thinly. Add these to the prepared vegetables. You can add more if you prefer it spicier.
Step 3
Now, let’s make the delicious dressing. Since we want the sesame oil’s aroma to be fresh, we’ll add it at the end. In a bowl, combine the gochujang, gochugaru, minced garlic, sugar, oligosaccharide, mirin, vinegar, and ground sesame seeds.
Step 4
Mix all the dressing ingredients thoroughly and taste. Adjust the sugar or vinegar to achieve your preferred balance of flavors. (Adding plum extract or omija extract can enhance sweetness and flavor, and honey can also be used. Mirin is optional but helps reduce any fishy odor from the whelks. If you like, you can add a small amount of ginger powder or blueberry/acai berry/mickey berry powder or juice for a unique twist.)
Step 5
It’s time to prepare the star of today’s recipe: the whelks. I’m using CJ Gyejeol Eobo Grilled Whelks for a deep and rich flavor. If using canned whelks, drain the liquid and cut them into bite-sized pieces.
Step 6
Prepare the pine nuts for a nutty crunch, if desired. If you have gifted pine nuts, you can roughly chop them or use them whole. (If you enjoy nuts, you could also add peanut powder, almond powder, or chopped dried fruits like prunes or raisins for a different texture.)
Step 7
For canned whelks, open the can, drain the liquid, and rinse them lightly under running water. If using fresh whelks, blanch them in boiling water to remove any impurities, then cut them into bite-sized pieces. This ensures a cleaner taste.
Step 8
Let’s boil the somyeon noodles for a chewy texture. Bring 800ml of water to a rolling boil in a pot over high heat. Once boiling, add the somyeon noodles. When the water boils up again, add 100ml of cold water and stir. Repeat this process of bringing to a boil and adding cold water two more times for perfectly chewy noodles. (Rinse the cooked noodles immediately in cold water and drain thoroughly.) (You can substitute with jjolmyeon noodles if preferred. Adjust cooking time according to the noodle type and your preference.)
Step 9
Now it’s time to combine everything and mix! Add the thoroughly drained, boiled somyeon noodles to the bowl with the prepared dressing.
Step 10
Gently mix the noodles and dressing until well combined. Toss them softly to ensure the dressing coats the noodles evenly.
Step 11
Add the julienned fresh vegetables to the bowl and mix again. Be careful not to overmix, so the vegetables retain their crispness.
Step 12
Finally, add the prepared whelks, sesame oil, and pine nuts (or other nuts) and toss gently. After adding the whelks, mix lightly to avoid breaking them. (Tip: You can also mix the whelks and vegetables separately, then plate the noodles and drizzle sesame oil over them before mixing and serving.)
Step 13
Let’s plate this delicious whelk salad for a beautiful presentation. Arrange fresh lettuce leaves on a serving plate and top with the mixed whelk and noodle salad. Sliced hard-boiled eggs make a lovely garnish.
Step 14
This whelk noodle salad, prepared with love for your family, is a wonderful treat! Preparing the ingredients and dressing in advance makes serving a breeze, especially when welcoming guests. Presenting this dish, made with warm noodles and carefully prepared whelk salad, to your parents will make for a truly special meal.
Step 15
To add extra nutty flavor and a delightful crunch, incorporate the prepared pine nuts during the mixing process and sprinkle a few more on top for garnish, enhancing both the taste and visual appeal.
Step 16
Enjoy this whelk salad wrapped in freshly grown lettuce, perhaps with some fresh raw fish from your freezer! The combination of flavors and textures will create a memorable meal. Have a wonderful time enjoying this spicy and sweet whelk salad!
