Spicy and Tangy Whelk Salad with Noodles (Golbaengi Muchim)
Enjoy a Pub Party at Home! Whelk Salad with Noodles and Creamy Corn Cheese
Inspired by the popular reality show ‘Three Meals a Day: Mountain Village’, we’re bringing the cozy charm of a countryside pub into your kitchen. This recipe focuses on the star dishes: a tantalizingly spicy and tangy whelk salad with noodles (Golbaengi Muchim) and a rich, creamy corn cheese. While the show featured fried chicken, cabbage salad, and mussel soup, this guide will help you recreate these two incredibly satisfying dishes. Perfect as a delightful appetizer, a light meal, or a fantastic accompaniment to drinks!
For the Spicy and Tangy Whelk Salad- Noodles (Somen or Chunamyeon) 100g
- Canned Whelks 1 can (approx. 200g)
- Apple 1/4
- Cherry Tomatoes 5
- Lettuce 5 leaves
- Perilla Leaves (Kkaennip) 5 leaves
- Crown Daisy (Ssukgat) – a small amount (optional)
For the Flavorful Sauce- Whelk can liquid 5 Tbsp
- Gochujang (Korean chili paste) 3 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Cooking Wine (Mirin or similar) 2 Tbsp
- Sugar 1 Tbsp
- Minced Garlic 2 Tbsp
- Toasted Sesame Seeds (ground) 2 Tbsp
- Sesame Oil 2 Tbsp
For the Creamy Corn Cheese- Mozzarella Cheese or Pizza Cheese 60g
- Butter 2 Tbsp
- Salt – a pinch
- Canned Corn Kernels 100g
- Whelk can liquid 5 Tbsp
- Gochujang (Korean chili paste) 3 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Cooking Wine (Mirin or similar) 2 Tbsp
- Sugar 1 Tbsp
- Minced Garlic 2 Tbsp
- Toasted Sesame Seeds (ground) 2 Tbsp
- Sesame Oil 2 Tbsp
For the Creamy Corn Cheese- Mozzarella Cheese or Pizza Cheese 60g
- Butter 2 Tbsp
- Salt – a pinch
- Canned Corn Kernels 100g
Cooking Instructions
Step 1
[Prepare the Whelk Salad Ingredients] 1. Drain the canned whelks thoroughly in a sieve. (Reserve the liquid for the sauce!) 2. Peel, core, and thinly slice the apple into approximately 0.5cm thick strips. 3. Remove the stems from the cherry tomatoes and halve them. 4. Wash and dry the lettuce and perilla leaves, then cut them into bite-sized pieces (about 2-3 cm wide). 5. Trim and wash the crown daisy. (You can omit this if unavailable.) 
Step 2
[Make the Perfect Sauce] In a mixing bowl, combine the reserved whelk can liquid (5 Tbsp), gochujang (3 Tbsp), gochugaru (2 Tbsp), cooking wine (2 Tbsp), sugar (1 Tbsp), minced garlic (2 Tbsp), ground toasted sesame seeds (2 Tbsp), and sesame oil (2 Tbsp). Whisk everything together until smooth and well combined, ensuring no lumps remain. The goal is a balanced spicy, sweet, and savory flavor. 
Step 3
[Cook the Noodles] 1. Bring a generous pot of water to a boil. Add the noodles and stir occasionally to prevent sticking. Cook according to package directions until al dente. 2. Once cooked, immediately rinse the noodles under cold running water to remove excess starch and drain them completely. 3. To keep the noodles from clumping, toss them with 1 Tbsp of sesame oil after draining. 
Step 4
[Combine and Mix] Place the drained whelks, sliced apple, halved cherry tomatoes, lettuce, perilla leaves, and crown daisy into a large bowl. Pour all of the prepared sauce over the ingredients. Gently toss everything together, being careful not to break the whelks, ensuring all ingredients are evenly coated with the sauce. Finally, add the cooked noodles to the bowl and lightly mix. Serve beautifully arranged on a plate for a delightful Golbaengi Muchim! 
Step 5
[Make Creamy Corn Cheese] 1. Melt the butter (2 Tbsp) in a frying pan over medium-low heat. 2. Add the drained corn kernels to the melted butter. Sprinkle with a pinch of salt and sauté for 1-2 minutes until the corn is lightly golden and fragrant. This enhances the corn’s flavor. 
Step 6
[Melt Cheese and Serve] Sprinkle the cheese (60g) evenly over the sautéed corn. Cover the pan and cook over low heat for 1-2 minutes, or until the cheese is completely melted and gooey. Remove from heat and carefully transfer to a serving dish. Enjoy the creamy, cheesy goodness of the corn cheese while it’s warm, alongside your Golbaengi Muchim! 
