Chewy & Diet-Friendly Whelk and Konjac Noodle Salad Recipe
A Healthy Diet Dish with No Worries About Weight Gain: Whelk and Konjac Noodle Salad
Introducing a delicious diet menu item that you can enjoy without guilt when hunger strikes. We’ve tossed fragrant whelks and chewy konjac noodles in a spicy-sweet dressing to create a satisfying meal without any noodles. Konjac noodles are low in calories and provide a feeling of fullness, making them very effective for dieting. The delightful chewy texture is preserved while keeping calories low, making this an attractive dish.
Main Ingredients- Canned Whelks 100g
- Cucumber 1/3
- Carrot 1/4
- Konjac Noodles 100g
Dressing- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili powder) 1 Tbsp
- Vinegar 2 Tbsp
- Cooking Sake (or Mirin) 1 Tbsp
- Sugar 1/2 Tbsp
- Oligosaccharide 1 Tbsp
- Sesame Seeds (toasted) a pinch
- Sesame Oil a dash
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili powder) 1 Tbsp
- Vinegar 2 Tbsp
- Cooking Sake (or Mirin) 1 Tbsp
- Sugar 1/2 Tbsp
- Oligosaccharide 1 Tbsp
- Sesame Seeds (toasted) a pinch
- Sesame Oil a dash
Cooking Instructions
Step 1
First, peel the cucumber, cut it in half lengthwise, and then slice it diagonally into about 0.5cm thick pieces for an appealing look.
Step 2
Peel the carrot, slice it thinly, and then julienne it finely into approximately 0.3cm thick strips to add a vibrant color.
Step 3
If you have green onions (scallions), cut them in half lengthwise and then slice them diagonally into about 0.5cm thick pieces for presentation. (Optional)
Step 4
Drain the liquid from the canned whelks using a sieve. Then, rinse them lightly under hot running water to remove any impurities or the characteristic canned odor. If the whelks are large, cut them in half into bite-sized pieces.
Step 5
Place the konjac noodles directly into a dry frying pan, without any oil. Stir them over low heat to dry out any excess moisture. This step helps improve the konjac’s texture, making it less watery and better for absorbing the dressing.
Step 6
Once the moisture has evaporated sufficiently from the konjac noodles, remove them from the pan and cut them into desired lengths. About 3-4cm is good, but I cut mine into 1cm pieces for a chewier bite. Feel free to adjust the length to your preference.
Step 7
Now, let’s make the delicious dressing. In a wide bowl, combine 1 Tbsp gochujang, 1 Tbsp gochugaru, 2 Tbsp of tangy vinegar, 1 Tbsp of fragrant cooking sake (or mirin), 1/2 Tbsp of sugar for sweetness, and 1 Tbsp of oligosaccharide for gloss and extra sweetness. Mix everything thoroughly. The reason for adding cooking sake (or mirin) is to neutralize any fishy smell from the canned whelks and to mask the subtle odor of the konjac noodles, enhancing the natural flavors of the ingredients.
Step 8
Add the prepared whelks, konjac noodles, and the crisp cucumber to the dressing. Gently mix everything together with your hands, ensuring the ingredients are well coated. It’s important to mix them lightly so as not to mash the ingredients.
Step 9
Finally, add the colorful carrots and green onions and toss lightly one more time. Once all ingredients are well combined, sprinkle generously with toasted sesame seeds and finish with a drizzle of fragrant sesame oil. Toss well, and your delicious Whelk and Konjac Noodle Salad is ready to be enjoyed!
