Spicy and Tangy Twigim（Whelk）Salad with Scallion and Cucumber
Easy Snack, Whelk Salad, Scallion and Whelk, Canned Whelk Recipe, Spicy Sweet and Tangy Flavor, Rice Side Dish, Recommended for Beer Snacks
Introducing an easy-to-make Euljiro-style Whelk Salad with Scallions and Cucumbers that you can enjoy at home. Utilize canned goods from your pantry to create a fantastic beer snack or side dish for rice. This dish stimulates the appetite with its spicy and sweet sauce combined with crisp scallions and refreshing cucumbers. You can achieve an even richer flavor by using a versatile all-purpose sauce. Feel free to adjust ingredients to your preference to create your own unique Whelk Salad. Start your special dish with canned goods discovered during pantry organizing, and try making it right away!
Main Ingredients
- 3 Cucumbers
- 2 Tbsp Coarse Salt (for salting cucumbers)
- 500g Canned Whelks
- 280g Canned Ark Clams (optional, adds richness)
- 30g Sliced Scallions
Seasoning Ingredients
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp All-Purpose Sauce (using Chef Kim Jae-won’s recipe from ‘Stars’ Top Recipe)’
- 1 Tbsp Vinegar
- 1 Tbsp Cheongju (rice wine)
- 1 tsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp All-Purpose Sauce (using Chef Kim Jae-won’s recipe from ‘Stars’ Top Recipe)’
- 1 Tbsp Vinegar
- 1 Tbsp Cheongju (rice wine)
- 1 tsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Wash the cucumbers thoroughly and prepare them. To remove excess moisture, sprinkle with 2 tablespoons of coarse salt and mix well. Let them salt for about 2 hours. The salted cucumbers will release a lot of water. If they taste too salty, you can soak them in cold water briefly to reduce the saltiness. Don’t worry!
Step 2
Wash the sliced scallions and drain them well. Cut them into bite-sized pieces for easy eating. Make sure they retain their crispness.
Step 3
Drain the liquid from the canned whelks. Cut the whelks into bite-sized pieces (about 2-3 cuts per whelk). If the whelks are large, you can cut them in half or into thirds.
Step 4
If you don’t have enough whelks, you can add canned ark clams for a richer flavor. Ark clams have a similar texture to whelks and pair well together.
Step 5
Rinse the cucumbers that have been salted for 2 hours under cold water to remove saltiness, then drain them thoroughly. To effectively squeeze out the water, use a cheesecloth or clean kitchen towel. You can also squeeze them by hand.
Step 6
Now, let’s make the sauce. In a bowl, combine 1 tablespoon of gochujang, 1 tablespoon of gochugaru, and 2 tablespoons of the prepared all-purpose sauce. Add 1 tablespoon of vinegar for tanginess and 1 tablespoon of cheongju to remove any gamey odor and add flavor. Mix these ingredients well.
Step 7
Add the prepared whelks, ark clams (optional), salted cucumbers, and sliced scallions to the sauce. Drizzle with 1 teaspoon of sesame oil and 1 teaspoon of toasted sesame seeds. Gently mix everything together without mashing the ingredients. A perfectly balanced spicy, sweet, and tangy Whelk and Scallion Salad is ready! In Euljiro, scallions are often served separately, and the whelks are drained from the can and served with the sauce on top, allowing diners to mix it themselves.
Step 8
And there you have it – a Whelk and Scallion Salad that’s perfect as a beer snack or a hearty side dish! Using salted cucumbers keeps them crisp and prevents excess water, making the dish even more delicious. You’ll find that a little extra effort significantly enhances the value and taste of your cooking. Enjoy your meal!
