Spicy, Tangy, and Sweet Whelk and Noodles Salad
The Secret to the Best Whelk Salad Dressing, Easy Whelk and Noodles Recipe
This recipe guarantees a perfect harmony of spicy, tangy, and sweet flavors that will impress everyone! Enjoy this delicious whelk and noodle salad at home, perfect as a late-night snack or a unique meal. I used to order this dish along with fried chicken, but it’s a shame it’s no longer a common menu item! But don’t worry! Making it yourself allows you to use plenty of fresh ingredients and adjust the seasonings to your liking, which is a huge advantage! Let’s get started on making a delicious whelk and noodle salad today!
Main Ingredients- 3 cans (approx. 15 oz each) canned whelks, drained
- 1 cucumber
- 2 handfuls dried shredded pollack (about 1 oz)
- 1/2 carrot
- 1/2 onion
- 1 stalk green onion or scallion
- Somen noodles (thin wheat noodles), as needed
Whelk Salad Dressing- 3.5 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 2 Tbsp corn syrup or oligosaccharide (adjust sweetness)
- 1/2 Tbsp sugar
- 10 Tbsp vinegar (adjust tanginess)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 3.5 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 2 Tbsp corn syrup or oligosaccharide (adjust sweetness)
- 1/2 Tbsp sugar
- 10 Tbsp vinegar (adjust tanginess)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the dried shredded pollack. Briefly rinse it under running water and then squeeze out as much moisture as possible with your hands. This step softens the pollack, allowing it to absorb the dressing better and making it more tender and flavorful.
Step 2
Time for vegetable prep! Wash the cucumber and slice it thinly on an angle (about 0.2 inches thick). Thinly julienne the carrot to similar dimensions. Thinly slice the onion as well; this helps to mellow out its sharpness.
Step 3
Drain the canned whelks well and cut them into 2-3 pieces each if they are large. Cutting them ensures they are easier to eat and mix with the other ingredients. Avoid cutting them too small, so you can still enjoy their chewy texture.
Step 4
The key to a delicious whelk salad is the dressing! For extra tanginess, add more vinegar, and if you prefer it spicier, adjust the amount of gochugaru or use a spicier gochujang. In a bowl, combine the gochujang, gochugaru, soy sauce, minced garlic, corn syrup, sugar, vinegar, sesame oil, and sesame seeds. Mix thoroughly until well combined.
Step 5
Add the prepared whelks, vegetables, and the squeezed dried pollack to the dressing. Gently mix everything together with your hands (it’s best to wear gloves!). Start with about three-quarters of the dressing and add more as needed, tasting as you go. Adjust the sweetness, sourness, and saltiness to your preference.
Step 6
Prepare the somen noodles. Boil them according to package directions until al dente. Rinse the cooked noodles under cold running water to remove excess starch and prevent them from sticking. Drain them well and then twirl them into neat portions on a serving plate.
Step 7
Your delicious whelk and noodle salad is ready to be enjoyed! Generously top the plate of somen noodles with the mixed whelk salad. The irresistible combination of spicy, tangy, and sweet flavors will surely awaken your appetite! Make a large batch to share with your family and friends for a delightful meal.
