Spicy and Sweet Stir-fried Whelk with Noodles
Plump Whelk with Noodles: A Flavorful Delight
Craving a spicy late-night snack? This dish features plump whelks coated in a zesty, sweet, and spicy sauce, perfectly complemented by crisp vegetables and chewy noodles. It’s a quick and satisfying meal or appetizer!
Main Ingredients- 1 can of canned whelks (reserve 2 Tbsp of the brine)
- Somen noodles, 1 serving (about the size of a 500-won coin)
- 1/2 cucumber
- 1/2 onion
- 5 lettuce leaves
Sauce Ingredients- 1 Tbsp minced garlic
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 swirl of sesame oil (approx. 1 Tbsp)
- 6 Tbsp vinegar
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp corn syrup (or honey)
- 1 Tbsp sugar
- A pinch of black pepper
- A pinch of salt
- 2 Tbsp whelk brine
- 1 Tbsp minced garlic
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 swirl of sesame oil (approx. 1 Tbsp)
- 6 Tbsp vinegar
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp corn syrup (or honey)
- 1 Tbsp sugar
- A pinch of black pepper
- A pinch of salt
- 2 Tbsp whelk brine
Cooking Instructions
Step 1
First, wash the cucumber thoroughly under running water and then cut it in half lengthwise.
Step 2
Next, slice the halved cucumber diagonally into half-moon shapes. Aim for a slightly thick cut, about 0.5 cm, rather than very thin slices, to maintain a pleasant texture.
Step 3
Peel the onion, wash it, and then slice it into strips about 0.5 cm thick.
Step 4
Wash the lettuce leaves, pat them dry, and then tear them into bite-sized pieces by hand.
Step 5
Drain the canned whelks using a colander. Cut the whelks in half for easier eating. Make sure to reserve about 2 tablespoons of the whelk brine for the sauce.
Step 6
Now, let’s prepare the delicious whelk sauce. Start by finely mincing 1 tablespoon of garlic.
Step 7
Place the minced garlic into a mixing bowl. It’s best to use a bowl large enough to comfortably mix all the ingredients.
Step 8
Add the halved whelks and the reserved 2 tablespoons of whelk brine to the bowl with the minced garlic. The whelk brine adds a wonderful umami depth to the sauce.
Step 9
Add the remaining sauce ingredients: 3 tablespoons of gochugaru, about 1 tablespoon of sesame oil, 6 tablespoons of vinegar, 1 tablespoon of gochujang, 2 tablespoons of corn syrup, 1 tablespoon of sugar, a pinch of black pepper, and a pinch of salt. Gently mix everything together with the whelks. Massaging the sauce into the whelks helps the flavors meld beautifully.
Step 10
Boil the somen noodles. For one serving, use a portion about the size of a 500-won coin. To achieve perfectly chewy noodles, bring water to a boil, add the noodles, and once it boils again, add about half a cup of cold water. Repeat this process of bringing to a boil and adding cold water 2-3 times until the noodles are cooked al dente (about 5-7 minutes).
Step 11
Once the somen noodles are cooked, drain them and rinse thoroughly under cold running water. This step removes excess starch and ensures the noodles are springy and don’t clump together.
Step 12
Add the prepared cucumber, onion, and lettuce to the bowl with the sauced whelks.
Step 13
Now, gently toss all the ingredients together until well combined. Be careful not to crush the vegetables as you mix.
Step 14
Arrange the mixed whelks and vegetables onto a plate and serve with the cooked somen noodles. Sprinkle with toasted sesame seeds for a final touch. Enjoy your delicious Whelk and Somen Salad!
