Spicy and Sweet Whelk and Cold Noodles Salad
How to Make a Delicious Whelk and Cold Noodles Salad
Chewy and tender whelks, easily accessible from a can! This refreshing, spicy, and tangy salad is a true delicacy that will have you hooked, and it’s also a perfect accompaniment to drinks. Its unique umami flavor makes it a guaranteed hit if you get the sauce just right. Adding dried shredded squid or dried pollack can make it even richer and more texturally diverse. It’s a flavorful dish that’s perfect for when you’re craving something special.
Main Ingredients- 1 handful dried shredded squid (about 30g)
- 1 can canned whelks (use 3 Tbsp of the liquid)
- 1/2 cucumber
- 1/2 onion
- A small amount of carrot (about 20g)
- 1 hard-boiled egg (for garnish)
Sauce Ingredients- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1 tsp fish sauce
- 2 Tbsp sugar
- 1 Tbsp maesilcheong (plum syrup)
- 1 Tbsp mirin (rice wine)
- 4 Tbsp rice vinegar
- 1 Tbsp minced garlic
Finishing Touches- 1 tsp sesame oil
- 2/3 tsp fresh wasabi paste (adjust to taste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1 tsp fish sauce
- 2 Tbsp sugar
- 1 Tbsp maesilcheong (plum syrup)
- 1 Tbsp mirin (rice wine)
- 4 Tbsp rice vinegar
- 1 Tbsp minced garlic
Finishing Touches- 1 tsp sesame oil
- 2/3 tsp fresh wasabi paste (adjust to taste)
Cooking Instructions
Step 1
First, let’s make the delicious sauce. In a bowl, combine all sauce ingredients except for the sesame oil and wasabi: gochugaru, gochujang, fish sauce, sugar, maesilcheong, mirin, rice vinegar, and minced garlic. Mix them thoroughly until well combined. This sauce can be stored in an airtight container in the refrigerator for 2-3 days to develop an even deeper flavor. (I used it after 3 days of aging!) Cut the canned whelks into bite-sized pieces. Place the dried shredded squid in a bowl and pour 3 tablespoons of the whelk liquid over it. Gently mix it in; this will help soften the squid. The softened squid will then be mixed into the sauce for a richer flavor.
Step 2
Cook the cold noodles according to the package directions. For the brand I used, it recommended boiling for 5 minutes. Bring a pot of water to a rolling boil, add the noodles, and stir well to prevent sticking. Once cooked, immediately rinse them thoroughly under cold running water to remove excess heat. Drain them well in a colander. This step is crucial for maintaining the chewy texture of the noodles.
Step 3
Prepare the vegetables according to your preference. I’m using cucumber, onion, and carrot. Thinly slice the cucumber and carrot into matchsticks. For the onion, thinly slice it and soak it in cold water for about 5 minutes to remove its pungent bite. Squeeze out any excess water. If you’re using thinly sliced green onions (scallions), soaking them in cold water briefly before use will make them crispier and add a refreshing aroma. Green onions especially enhance the overall flavor of the whelk salad, so I highly recommend them.
Step 4
Now it’s time to mix everything together! In a large bowl, combine the cooked cold noodles, whelks, softened dried shredded squid, and sliced vegetables. Add the prepared sauce generously. For an adult-friendly kick or if you enjoy spicy food, add the fresh wasabi paste (about 2/3 tsp) and sesame oil (1 tsp) at this stage. Wasabi provides a refreshing spiciness, while sesame oil adds a nutty aroma. (Omit the wasabi if preparing for children.) Gently mix everything together with your hands until well combined. Your delicious Whelk and Cold Noodles Salad is ready!
Step 5
Finally, plate the salad attractively and garnish with a hard-boiled egg. This dish is not only beautiful to look at but also incredibly delicious – perfect as an appetizer or a delightful meal on its own!
