Spicy & Tangy Whelk Salad with Noodles (Golbaengi Muchim)
Master the Art of Golbaengi Muchim: A Delicious Whelk Noodle Salad Recipe for Everyone!
This recipe for Golbaengi Muchim, a popular Korean dish often enjoyed as a side or appetizer, was my first successful attempt after getting married and was met with rave reviews! It features chewy whelks tossed with a vibrant medley of fresh, crisp vegetables in a perfectly balanced spicy, sweet, and tangy sauce, all served with springy somen noodles. It’s a delightful explosion of flavors and textures that will tantalize your taste buds. I’ve broken down every step to ensure even beginners can easily recreate this crowd-pleasing dish!
Main Ingredients- 1 can (400g) canned whelks
- 1/2 cucumber (approx. 76g)
- 1/4 carrot (approx. 30g)
- 1/4 onion (approx. 21g)
- 1/4 head cabbage (approx. 58g)
- 8 fresh perilla leaves
- 1 Korean chili pepper (approx. 8g)
- 1/4 green onion (approx. 15g)
- 70g somen noodles
Perfectly Balanced Dressing- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 1.7 Tbsp Gochujang (Korean chili paste)
- 2-2.5 Tbsp sugar (adjust to taste)
- 3.5 Tbsp vinegar
- A sprinkle of toasted sesame seeds
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 1.7 Tbsp Gochujang (Korean chili paste)
- 2-2.5 Tbsp sugar (adjust to taste)
- 3.5 Tbsp vinegar
- A sprinkle of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the vegetables. Thoroughly wash the cucumber with coarse salt, then halve it lengthwise and slice thinly on an angle (about 3mm thick). Slice the carrot into 3mm thick half-moons, and thinly julienne the onion (about 2-3mm thick). Maintaining a crisp texture is key!
Step 2
Finely chop the Korean chili pepper diagonally to add a spicy kick, and finely chop the green onion, focusing on the white parts, for a fragrant aroma.
Step 3
Wash the perilla leaves, remove the stems, halve them lengthwise if large, and then cut into 4-5 pieces. Slice the cabbage about 5mm thick to retain its crispness. (Tip: If you love perilla leaves, feel free to add more for an even more fragrant dish!)
Step 4
Prepare the canned whelks (400g). Drain the liquid from the can and cut the whelks into bite-sized pieces (3-4 segments). (Tip: For an enhanced flavor, you can add dried pollack strips (hwangtaechae)! If using, don’t discard the whelk liquid; soak the dried pollack in it for about 10 minutes, squeeze out excess water, and mix it with the other ingredients.)
Step 5
In a large mixing bowl, combine the sliced cucumber, onion, carrot, and the cut whelks.
Step 6
Next, add the chopped perilla leaves, green onion, and Korean chili pepper to the bowl.
Step 7
Now, let’s make the perfectly balanced dressing. Add 2-2.5 Tbsp sugar, 0.5 Tbsp gochugaru, 3.5 Tbsp vinegar, and 1.7 Tbsp gochujang to the bowl. (Tip: It’s best to start with about 2-2.3 Tbsp of sugar, mix, taste, and then add more if needed to achieve your desired sweetness!)
Step 8
Wearing disposable gloves, gently toss the ingredients together to ensure the dressing coats the vegetables and whelks evenly. Be careful not to mash the vegetables.
Step 9
Finally, sprinkle with toasted sesame seeds for a nutty aroma. Your delicious Golbaengi Muchim is now complete! (Tip: Somen noodles are optional. If you want to enjoy it as a noodle salad, cook the somen now and mix it in!)
Step 10
To cook the somen noodles until perfectly springy, bring 600ml of water to a rolling boil in a pot over high heat. Once boiling, add the somen noodles and gently separate them with chopsticks.
Step 11
Cook the somen for about 2 minutes after adding them. Avoid overcooking, as they can become mushy. Turn off the heat immediately after 2 minutes.
Step 12
Drain the cooked somen noodles in a colander. Rinse them under cold running water while gently tossing with your hands to cool them down and remove excess starch. Squeeze out any excess water thoroughly.
Step 13
Add the well-drained somen noodles to the bowl containing the mixed Golbaengi Muchim.
Step 14
Put on disposable gloves again and gently toss the somen noodles with the whelk salad until well combined. (Tip: Taste and adjust the seasoning. If it’s too bland, add a pinch of salt or a little more gochujang. Adjust sweetness with sugar to your preference!)
Step 15
Sprinkle with more toasted sesame seeds for a final touch. Transfer to a serving dish and enjoy your beautiful Golbaengi Somen Muchim!
