Spicy and Tangy Whelk Salad with Paldo Bibim Myun
A Deliciously Tangy Whelk Salad, Even Tastier with Paldo Bibim Myun!
Experience the classic, refreshing taste of whelk salad, elevated with the savory-sweet sauce from Paldo Bibim Myun! This dish is a delightful mix of crisp vegetables, chewy whelks, and a perfectly balanced dressing, making it an ideal appetizer, side dish, or even a light meal.
Main Ingredients- 1/4 head of cabbage
- 1/4 carrot
- 1/4 onion
- 1 can (approx. 150g) of canned whelks
- 5-6 large lettuce leaves
- 5-6 perilla leaves (kkaennip)
- 1-2 Korean green chilies (cheongyang peppers), adjust to taste
- 2-3 stalks of green onion (scallions)
- 1 packet of Paldo Bibim Myun noodles (noodles only)
Dressing Ingredients- 1 packet of Paldo Bibim Myun sauce
- 1.5 Tbsp lemon juice
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp corn syrup or oligodang
- 0.5 Tbsp minced garlic
- 2-3 Tbsp whelk broth from the can
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 packet of Paldo Bibim Myun sauce
- 1.5 Tbsp lemon juice
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp corn syrup or oligodang
- 0.5 Tbsp minced garlic
- 2-3 Tbsp whelk broth from the can
- 1 Tbsp gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
Wash the cabbage thoroughly and slice it into thin, approximately 5cm long shreds. Cutting them slightly shorter will make them easier to eat.
Step 2
Trim and wash the green onions. Cut them into 5cm lengths. You can leave them whole, or cut them in half lengthwise for better sauce distribution.
Step 3
Peel the carrot, wash it, and julienne it into thin strips, similar in length to the cabbage.
Step 4
Peel the onion and julienne it. If you prefer a milder onion flavor, soak the julienned onion in cold water for a few minutes, then drain thoroughly before use.
Step 5
In a large mixing bowl, arrange the shredded cabbage around the bottom. Then, add the julienned perilla leaves and torn lettuce leaves on top of the cabbage.
Step 6
Open the canned whelks. Do not discard all the broth! Reserve about 2-3 tablespoons of the whelk broth to add to your sauce; it adds a wonderful depth of flavor. Drain the whelks in a colander.
Step 7
Now, let’s make the dressing. In a separate bowl, combine the Paldo Bibim Myun sauce packet, the reserved whelk broth, gochujang, corn syrup, lemon juice, minced garlic, and gochugaru. Mix everything together until well combined. Taste and adjust seasoning if necessary, adding a tiny pinch of salt if it’s too bland. The dressing might seem a bit thick initially, but the vegetables will release moisture as you mix, making it perfectly saucy.
Step 8
Cook the Paldo Bibim Myun noodles according to the package instructions. Once cooked, rinse them under cold water to remove excess starch.
Step 9
Arrange the cooked noodles on a serving plate. Top generously with the whelk and vegetable mixture tossed in the prepared dressing. For an extra touch, sprinkle with sesame seeds if desired. Your delicious whelk salad is ready to enjoy!
