Spicy and Sweet Whelk Salad with Noodles (Golbaengi Muchim)
A Summer Delicacy to Boost Your Appetite: Golbaengi Muchim
While some may enjoy the heat of summer with spicy food, nothing beats a cool, refreshing dish during the sweltering season. On days when you feel drained from the heat and lack appetite, unsure of what to eat, this recipe is for you! We’re going to make a mouthwatering Golbaengi Muchim, featuring crisp vegetables for a delightful texture and a zesty, spicy sauce that will tantalize your taste buds. And of course, no Golbaengi Muchim is complete without somen noodles! Let’s make a generous serving with noodles on the side.
Main Ingredients- 1 can Whelks (canned)
- 1/2 cucumber
- 1/3 carrot
- 100g Korean parsley (minari)
- 120g somen noodles
- 1 Tbsp sesame oil
Spicy and Sweet Sauce Ingredients- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 2 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp corn syrup (or rice syrup)
- 1 Tbsp whelk can liquid
- 1/2 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin)
- 1 tsp sesame seeds
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 2 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp corn syrup (or rice syrup)
- 1 Tbsp whelk can liquid
- 1/2 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin)
- 1 tsp sesame seeds
Cooking Instructions
Step 1
1. First, wash the cucumber and carrot thoroughly. Cut the cucumber in half lengthwise, and do the same for the carrot. Then, slice them diagonally into about 0.5cm thick pieces. This ensures a crisp texture and allows the sauce to coat them beautifully.
Step 2
2. Gently wash the Korean parsley (minari) under running water multiple times to remove any dirt or debris. Drain it well in a colander. Cut the minari into approximately 4cm lengths for easy eating.
Step 3
3. For convenience, we’ll use canned whelks. Don’t discard the liquid from the can! Drain the whelks in a colander. Reserve about 1 tablespoon of the liquid to use in the sauce; it adds a wonderful depth of flavor.
Step 4
4. Now, let’s make the delicious sauce! In a bowl, combine 1 Tbsp Gochujang, 2 Tbsp Gochugaru, 1 Tbsp soy sauce, 2 Tbsp vinegar, 1 Tbsp sugar, 1 Tbsp corn syrup, and the reserved 1 Tbsp of whelk can liquid. Add 1/2 Tbsp minced garlic, 1 Tbsp cooking wine, and 1 tsp sesame seeds. Stir everything together until well combined to create the sauce. We’ll add the sesame oil at the very end to preserve its fragrant aroma.
Step 5
5. Time to cook the somen noodles! Bring a pot of water to a boil and add the somen noodles. Cook for about 5 minutes, being careful not to overcook them as they can become mushy. Once cooked, rinse the noodles under cold running water to remove excess starch and drain them thoroughly. This step makes the noodles perfectly chewy.
Step 6
6. Place the prepared cucumber, carrot, minari, and drained whelks into a large bowl. Pour all the prepared sauce over them. Gently toss everything together to coat evenly, being careful not to mash the vegetables. Finally, drizzle in 1 Tbsp of sesame oil for a glossy finish and nutty fragrance. Your flavorful Golbaengi Muchim is ready! Serve generously over the cooked somen noodles. The combination of the spicy sauce, crisp vegetables, chewy whelks, and noodles is simply irresistible! Enjoy your delicious meal today! 🙂
