Spicy and Tangy Jjolbaengi: The Ultimate Hangover Cure!
A Must-Try Snack That Pairs Perfectly with Drinks!
A delightful fusion of chewy Jjolmyeon noodles and tender canned whelks, bathed in a sweet and sour sauce! This dish is so addictive, it’s practically a guarantee for a night of heavy drinking. 🍻 The delightful combination of textures and the vibrant, zesty flavors will make you reach for another bite before you know it. Perfect for a quick, yet impressive, appetizer or snack!
Main Ingredients- Canned Whelks (drained) 1 can (230g)
- Napa Cabbage 1/4 head
- Cucumber 1/4 piece
- Fresh Perilla Leaves 2 leaves
- Scallion 10cm length
- Onion 1/6 piece
- Jjolmyeon Noodles 1 serving
Seasoning Sauce Ingredients- Gochujang (Korean chili paste) 2 Tbsp
- Soy Sauce 1 Tbsp
- Sugar 1 Tbsp
- Plum Extract (Maesilcheong) 1 Tbsp
- Rice Syrup or Corn Syrup 1/2 Tbsp
- Red Pepper Flakes (Gochugaru) 4 Tbsp
- Vinegar 3 Tbsp
- Whelk Can Liquid 2 Tbsp (for extra flavor!)
- Gochujang (Korean chili paste) 2 Tbsp
- Soy Sauce 1 Tbsp
- Sugar 1 Tbsp
- Plum Extract (Maesilcheong) 1 Tbsp
- Rice Syrup or Corn Syrup 1/2 Tbsp
- Red Pepper Flakes (Gochugaru) 4 Tbsp
- Vinegar 3 Tbsp
- Whelk Can Liquid 2 Tbsp (for extra flavor!)
Cooking Instructions
Step 1
First, drain the canned whelks thoroughly using a sieve. You can rinse them under cold water to remove any residual liquid or potential odor. Thinly slice the scallion and onion into strips.
Step 2
Chop the napa cabbage and cucumber into bite-sized pieces for a satisfying crunch. For the perilla leaves, roll them up tightly and slice them thinly into slivers. This will help them absorb the sauce better.
Step 3
Cook the Jjolmyeon noodles according to the package instructions until they are chewy yet tender. Immediately rinse the cooked noodles under cold running water to stop the cooking process and remove excess starch. Drain them well. Rinsing them in cold water is key to achieving that perfect springy texture!
Step 4
Now, let’s prepare the flavor-packed sauce! In a bowl, combine the Gochujang, soy sauce, sugar, plum extract, rice syrup, red pepper flakes, vinegar, and the reserved whelk can liquid. Whisk everything together until the sugar is fully dissolved and the sauce is smooth.
Step 5
In a large mixing bowl, add the drained whelks, sliced scallions, onions, chopped napa cabbage, cucumbers, and perilla leaves. Add about two-thirds of the prepared sauce. Gently toss everything together to coat evenly. Taste and adjust the seasoning, adding more sauce if needed. Be careful not to overmix, as you want to keep the vegetables crisp!
Step 6
Arrange the drained Jjolmyeon noodles attractively on a serving plate. Generously top the noodles with the flavorful Jjolbaengi mixture. Finally, sprinkle some toasted sesame seeds over the top for a delightful finishing touch. Behold your beautifully prepared Jjolbaengi, ready to tantalize your taste buds!
