Spicy and Sweet Whelk and Somyeon Salad
Perfect for a Late-Night Snack! Quick and Delicious Whelk and Somyeon Salad 🙂
Craving something spicy as the night gets late, but tired of tteokbokki or fried chicken? When you think of whelks, this whelk and somyeon salad instantly comes to mind! Let’s whip it up in a flash! ^^
Ingredients- 1 can of whelks (approx. 150g)
- 1/2 onion
- Somyeon noodles for 2 servings (approx. 200g)
- 1/2 cucumber
Seasoning- 1 Tbsp gochugaru (Korean chili powder)
- 1.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp vinegar
- 1 tsp minced garlic
- 1 Tbsp chopped green onion
- 1 Tbsp sugar
- 1 Tbsp oligo-syrup (or corn syrup)
- 1/4 Tbsp soy sauce
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 1 Tbsp gochugaru (Korean chili powder)
- 1.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp vinegar
- 1 tsp minced garlic
- 1 Tbsp chopped green onion
- 1 Tbsp sugar
- 1 Tbsp oligo-syrup (or corn syrup)
- 1/4 Tbsp soy sauce
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
1. **Blanch the Whelks**: Drain the liquid from the canned whelks. Place the whelks in boiling water and blanch for about 5 minutes. This helps remove any off-flavors and improves texture. (Tip: You can reserve 1-2 tablespoons of the can’s liquid to add to the sauce for extra umami.)
2. **Cook the Somyeon Noodles**: In a separate pot, bring plenty of water to a boil. Add the somyeon noodles and cook for about 7-9 minutes, or until al dente. Stir occasionally to prevent sticking. Drain the cooked noodles and rinse them under cold water, then drain thoroughly.
3. **Prepare the Vegetables**: Thinly slice the cucumber into matchsticks. Thinly slice the onion as well. To reduce the pungent raw onion flavor, soak the sliced onions in cold water or a vinegar-water solution (1 Tbsp vinegar + 5 Tbsp water) for about 10 minutes. After soaking, drain them well. This will make them crispier and milder.
Step 2
4. **Combine Ingredients**: Arrange the blanched whelks, sliced cucumber, and drained onion over the cooked somyeon noodles.
5. **Make the Sauce and Mix**: In a small bowl, combine the gochugaru, gochujang, vinegar, minced garlic, chopped green onion, sugar, oligo-syrup, soy sauce, and sesame oil. Mix well to create the flavorful sauce. Pour the prepared sauce over the noodles, vegetables, and whelks. Gently toss everything together with your hands until evenly coated. It’s important to mix gently to avoid breaking the noodles.
Step 3
6. **Serve**: Plate the whelk and somyeon salad attractively. Sprinkle with toasted sesame seeds for garnish. Your delicious late-night snack is ready! 🙂 You can add a little of the reserved whelk liquid for extra flavor, or even a touch of mustard or plum extract if you like.
