Spicy and Sweet Whelk Salad with Bean Sprouts and Chives
Delicious Recipe for Whelk Salad with Bean Sprouts and Chives
This chewy whelk salad, tossed with crunchy bean sprouts and fragrant chives, makes a perfect side dish. It’s also an excellent choice for a refreshing alcoholic beverage accompaniment. Enjoy this delightful dish that adds a special touch to any meal.
Main Ingredients- 1 can Whelks (400g)
- 360g Bean Sprouts (approx. 1 bag)
- 1 handful of Korean Leeks (approx. 50g)
- 8 Perilla Leaves
Seasoning Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Plum Extract (or corn syrup)
- 0.5 Tbsp Vinegar
- 0.5 Tbsp Sugar
- 1 Tbsp Sesame Oil
- A pinch of Sesame Seeds
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Plum Extract (or corn syrup)
- 0.5 Tbsp Vinegar
- 0.5 Tbsp Sugar
- 1 Tbsp Sesame Oil
- A pinch of Sesame Seeds
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly. Place them in a pot with 1 cup of water and 1 teaspoon of salt. Cover and cook for just 2 minutes to ensure they remain crisp. Immediately rinse the cooked bean sprouts in cold water to stop the cooking process and drain them completely.
Step 2
Prepare the fragrant chives and perilla leaves. Cut the Korean leeks into approximately 6cm lengths. For the perilla leaves, roll them up tightly and slice them into thin shreds; this helps them absorb the dressing better.
Step 3
Now, let’s make the delicious seasoning sauce! In a bowl, combine 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 1 tablespoon of soy sauce, 1 tablespoon of minced garlic, 1 tablespoon of plum extract, 0.5 tablespoon of vinegar, and 0.5 tablespoon of sugar. Mix well until evenly combined. Finally, stir in 1 tablespoon of sesame oil for an aromatic finish.
Step 4
Carefully open the can of whelks, as the liquid might splash out. Once opened, drain the whelks thoroughly in a colander. Removing excess liquid is crucial for achieving the right consistency for the salad. You can also gently pat them dry with a paper towel if needed.
Step 5
In a large bowl, add the prepared bean sprouts, Korean leeks, shredded perilla leaves, and the drained whelks. Pour the prepared seasoning sauce over them. Gently toss everything together with your hands until well combined. Be careful not to overmix, as this can make the bean sprouts mushy.
Step 6
Transfer the beautifully tossed whelk salad to a serving plate, piling it high. Sprinkle a generous pinch of sesame seeds on top for added nutty flavor and visual appeal. This salad is wonderful served fresh with warm rice or chilled for a refreshing treat.
