Spicy and Sweet Whelk Kalguksu Bibim Noodles
Chewy Kalguksu Noodles meet a delightful Whelk Bibim Noodle dish!
Experience the exquisite ‘Golkalbi’ – Whelk Kalguksu Bibim Noodles – a dish far superior to the common whelk and somen noodles. Its chewy kalguksu noodles and savory whelk combined with a tangy, spicy sauce create an irresistible flavor sensation that will surely become a new favorite!
Main Ingredients- Canned Whelk 100g
- Kalguksu Noodles 200g
- Cucumber 1/3 medium
- Carrot a small amount
- Onion a small amount
- Romaine Lettuce a few leaves
- Korean Green Chili Pepper 1 (optional, for spice adjustment)
Seasoning Sauce Ingredients- Minced Garlic 0.5 Tbsp
- Gochujang (Korean Chili Paste) 5 Tbsp
- Gochugaru (Korean Chili Flakes) 0.5 Tbsp
- Soy Sauce (Brewing) 1 Tbsp
- Double Strength Vinegar 1 Tbsp
- Sesame Seeds (ground) 1 Tbsp
- Sesame Oil 1 Tbsp
- Minced Garlic 0.5 Tbsp
- Gochujang (Korean Chili Paste) 5 Tbsp
- Gochugaru (Korean Chili Flakes) 0.5 Tbsp
- Soy Sauce (Brewing) 1 Tbsp
- Double Strength Vinegar 1 Tbsp
- Sesame Seeds (ground) 1 Tbsp
- Sesame Oil 1 Tbsp
Cooking Instructions
Step 1
First, prepare the vegetables. Julienne the cucumber and carrot thinly. Slice the onion thinly as well. Roughly chop the romaine lettuce into bite-sized pieces. If using Korean green chili pepper, remove the seeds and mince it finely (or leave the seeds in if you prefer more heat).
Step 2
Drain the liquid from the canned whelk. Cut the whelk meat into bite-sized pieces, about 1-2 cm in size. Avoid cutting them too small, as this can diminish the enjoyable chewiness.
Step 3
In a small bowl, combine all the seasoning sauce ingredients: minced garlic, gochujang, gochugaru, soy sauce, double strength vinegar, and ground sesame seeds. Mix them well to create a delicious sauce. Allowing the sauce to sit for a bit will enhance its flavor.
Step 4
Prepare to cook the kalguksu noodles. Fill a pot with plenty of water and bring it to a rolling boil over high heat. Kalguksu noodles can sometimes clump together, so gently rinse them under cold water to remove excess flour and carefully separate the strands by hand to prevent sticking.
Step 5
Once the water is boiling vigorously, add the separated kalguksu noodles. Stir occasionally to prevent sticking, and cook until the noodles become translucent and achieve a pleasantly chewy texture. (This usually takes about 5-7 minutes. Refer to the package instructions, but it’s best to check for doneness visually.)
Step 6
Immediately after cooking, transfer the kalguksu noodles to a bowl of cold water and rinse them thoroughly by gently tossing them. This process washes away excess starch, resulting in firmer, chewier noodles. Drain the noodles completely in a colander; any remaining water can dilute the sauce.
Step 7
In a large mixing bowl, combine the drained kalguksu noodles, the cut whelk pieces, and all the prepared vegetables (cucumber, carrot, onion, and lettuce).
Step 8
Pour the prepared seasoning sauce over the ingredients in the bowl. Using your hands or a spatula, gently toss everything together, being careful not to mash the ingredients. Ensure the sauce is evenly distributed among all components.
Step 9
Finally, drizzle with sesame oil for added aroma and sprinkle with sesame seeds to finish. Enjoy your ‘Golkalbi’ – a delightful combination of plump, chewy kalguksu noodles, the savory whelk, and the perfectly balanced spicy-sweet sauce!