Spicy and Sweet Stir-fried Whelk (Golbaengi Muchim)
The Golden Ratio Recipe for Golbaengi Muchim: Perfect as a Late-Night Snack or Drinking Food!
Many people, especially women, absolutely love whelk dishes! Today, I’ve made Golbaengi Muchim, which is fantastic as a snack with drinks or as a satisfying late-night meal. When tossed generously with thinly sliced green onions, it becomes a perfect late-night treat. Golbaengi Muchim pairs wonderfully not only with beer but also with makgeolli (Korean rice wine). It’s great as a bar snack, and if you serve it with boiled somen noodles, it makes for a complete meal. Here’s the golden recipe for Golbaengi Muchim that you can easily make at home!
Main Ingredients- 1 can of canned whelks
- 1 stalk of green onion
- 1/2 onion
- 1/2 cucumber
- 1/4 carrot
Seasoning Sauce- 3 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili powder)
- 3 Tbsp Soy Sauce
- 2 Tbsp Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Peach Syrup/Jam
- 4 Tbsp Corn Syrup (or Rice Syrup)
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Minced Garlic
- 4 Tbsp Whelk Liquid from the can
- 3 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili powder)
- 3 Tbsp Soy Sauce
- 2 Tbsp Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Peach Syrup/Jam
- 4 Tbsp Corn Syrup (or Rice Syrup)
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Minced Garlic
- 4 Tbsp Whelk Liquid from the can
Cooking Instructions
Step 1
The indispensable ingredient for Golbaengi Muchim is fresh, crisp green onions! First, wash the green onion thoroughly. Use a mandoline slicer or a knife to cut it into thin matchsticks. Soak these sliced green onions in cold water for a while; this removes their pungent spiciness and enhances their crunchy texture, making them a perfect match for the whelks. (If you like, you can also add shredded dried squid or pollack to this dish for extra flavor and texture.)
Step 2
The more thinly sliced green onions you add, the richer the flavor becomes. Soaking them in cold water mellows out their sharpness, ensuring everyone can enjoy this dish.
Step 3
Don’t discard the liquid from the canned whelks! This liquid adds a wonderful savory depth to the seasoning sauce. You can either cut the whelks into bite-sized pieces (about 2-3 segments) or use them whole. Reserve about 4 tablespoons of the whelk liquid for the sauce.
Step 4
Let’s prepare the other vegetables. Slice the cucumber and carrot diagonally. Slice the onion into thin strips and soak them in cold water to remove any harshness, making them extra crisp.
Step 5
Now, let’s make the seasoning sauce that will define the flavor of your Golbaengi Muchim. In a bowl, combine 3 tablespoons of gochujang, 4 tablespoons of gochugaru, 3 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of sugar, 1 tablespoon of peach syrup, 4 tablespoons of corn syrup, 2 tablespoons of mirin, 1 tablespoon of minced garlic, and the reserved 4 tablespoons of whelk liquid. Mix everything thoroughly. (All measurements are based on standard Korean soup spoons.) This recipe is slightly adapted. If you prefer a tangier taste, feel free to add more vinegar. You can also adjust the amounts of soy sauce, sugar, and vinegar to suit your personal preference. Since this dish is often served with somen noodles, I’ve made a generous amount of sauce. However, if you’re eating it without noodles, you might not need to use all of the sauce.
Step 6
Alright, all the ingredients are now prepped and ready. Just looking at these fresh ingredients makes your mouth water!
Step 7
Place the prepared whelks and chopped vegetables into a large mixing bowl. Add a portion of the prepared seasoning sauce. (Since we’re planning to serve it with somen noodles, I’m not adding all the sauce at once; I’ll add more as needed after tasting.)
Step 8
Gently toss the whelks, vegetables, and sauce together in the bowl with your hands until well combined. Adding a generous amount of green onion, roughly equal to or more than the whelks, will significantly enhance the crispiness and refreshing taste, making it incredibly delicious.
Step 9
Let’s boil the somen noodles, the perfect companion to Golbaengi Muchim. Add the somen to a large pot of boiling water and cook.
Step 10
Do you know the trick for extra chewy somen noodles? Add a cup of cold water, and then another cup, to the boiling water while the noodles are cooking! This method makes the noodles wonderfully springy.
Step 11
Once the somen noodles are cooked, drain them in a colander. Rinse them vigorously under cold running water, rubbing them to remove excess starch. This prevents the noodles from becoming mushy and keeps them delightfully chewy.
Step 12
Ta-da! Your delicious, spicy, and sweet Golbaengi Muchim is ready. I’ve added a little extra sauce on top for plating, so you can mix it with the somen noodles. I personally prefer less sourness, so I reduced the vinegar slightly, and the balance of spicy and sweet is just perfect! Serving it generously with somen noodles makes for a fantastic weekend meal. You can also add shredded dried squid, pollack, or dried yellow corvina for an even richer flavor. Many people associate Golbaengi Muchim with beer, but it’s also absolutely delightful with makgeolli! Try it with makgeolli for a wonderful pairing. Make this dish for a special occasion or a weekend evening when you’re craving something delicious. Enjoy your meal!
