Chewy Vietnamese Whelk Jangjorim (Braised Whelk)
Chewy & Savory Vietnamese Whelk Jangjorim Recipe
A delightful sweet and savory braised whelk dish from Vietnam! This Jangjorim features a wonderful chewy texture and rich umami flavor, perfect as a side dish for rice or a tasty snack.
Main Ingredients- 460g prepared Vietnamese whelk (softened by parboiling or simmering)
- 3 Cheongyang chilies (or other hot peppers)
- 6 cloves garlic
Braising Liquid- 7 Tbsp soy sauce
- 5 Tbsp oligosaccharide (or corn syrup/sugar)
- 3 soju cups water (approx. 180ml)
- 2 Tbsp cooking wine (mirin)
- 7 Tbsp soy sauce
- 5 Tbsp oligosaccharide (or corn syrup/sugar)
- 3 soju cups water (approx. 180ml)
- 2 Tbsp cooking wine (mirin)
Cooking Instructions
Step 1
First, prepare the ingredients. Cut the Vietnamese whelk into bite-sized pieces. Thinly slice the garlic cloves and diagonally slice the Cheongyang chilies to add a pleasant heat.
Step 2
Place the prepared whelk in a wide pan (like a wok or a deep skillet). Add all the braising liquid ingredients: water, soy sauce, cooking wine, and oligosaccharide. Stir gently to ensure the whelk is coated.
Step 3
Bring the mixture to a boil over high heat. Once it’s bubbling vigorously, reduce the heat to medium and let it simmer for about 10-15 minutes, or until the liquid has reduced by more than half. You’re looking for a syrupy consistency.
Step 4
When the liquid has reduced sufficiently, add the sliced chilies and garlic slices to the pan. The garlic will infuse its aroma into the sauce, deepening the flavor.
Step 5
Lower the heat to low and continue to simmer until the sauce is almost completely reduced to a thick glaze. Be careful not to overcook, as the whelk can become tough. Finally, sprinkle with sesame seeds and give it a quick stir. Your delicious Vietnamese Whelk Jangjorim is ready to serve!
