Spicy & Sweet Whelk and Somyeon Salad: A Perfect Weekend Treat
Whelk and Somyeon Salad
Discover how to easily make ‘Whelk and Somyeon Salad’ at home, a fantastic dish perfect for a weekend treat. This refreshing salad features chewy somyeon noodles, tender whelks, and a medley of crisp vegetables tossed in a vibrant, tangy, and slightly spicy sauce. It’s the ideal dish to awaken your appetite!
Main Ingredients- Somyeon noodles: 150g
- Canned whelks: 1/2 can (approx. 100-150g)
- Bell pepper: 1/3 (use different colors for visual appeal)
- Perilla leaves (깻잎): 2 leaves
- Aged kimchi (묵은지): 100g (well-fermented, sour kimchi)
- Cucumber: 1/3
Perfectly Balanced Seasoning- Gochujang (Korean chili paste): 1.5 Tbsp
- Soy sauce: 1 tsp
- Gochugaru (Korean chili flakes): 1/2 Tbsp (adjust to your spice preference)
- Lotus leaf extract or Oligosaccharide: 2 Tbsp (for sweetness)
- Lemon juice: 1 tsp (for brightness)
- Perilla oil (들기름): 1 Tbsp (for nutty aroma)
- Gochujang (Korean chili paste): 1.5 Tbsp
- Soy sauce: 1 tsp
- Gochugaru (Korean chili flakes): 1/2 Tbsp (adjust to your spice preference)
- Lotus leaf extract or Oligosaccharide: 2 Tbsp (for sweetness)
- Lemon juice: 1 tsp (for brightness)
- Perilla oil (들기름): 1 Tbsp (for nutty aroma)
Cooking Instructions
Step 1
Start by preparing all the ingredients for your Whelk and Somyeon Salad. If your aged kimchi is very moist, gently squeeze out some of the excess liquid before proceeding.
Step 2
Now, let’s prepare the vegetables. Finely julienne the perilla leaves to about 0.2cm thickness to add a fragrant aroma. Slice the bell pepper and aged kimchi into strips about 4cm long and 0.5cm thick. For the cucumber, first cut it lengthwise into two halves, then slice it diagonally (at an angle) to about 0.5cm thickness; this shape enhances its crisp texture. Finally, slice the whelks into thick pieces, about 0.5cm thick, while maintaining their shape. This preparation ensures the vegetables and whelks absorb the sauce beautifully and are easy to eat.
Step 3
Time to make the key component for this delicious salad: the seasoning! In a bowl, combine 1.5 tablespoons of gochujang, 1 teaspoon of soy sauce, 1/2 tablespoon of gochugaru (adjust this to your preferred heat level), 2 tablespoons of lotus leaf extract (or oligosaccharide for sweetness), 1 teaspoon of lemon juice for a refreshing tang, and 1 tablespoon of perilla oil for its nutty fragrance. Whisk all these ingredients together until well combined. Making the sauce in advance allows the flavors to meld beautifully.
Step 4
Let’s cook the somyeon noodles. Bring a generous pot of water to a rolling boil, then add 150g of somyeon noodles. Cook for about 3-4 minutes until al dente. Drain the noodles and rinse them thoroughly under cold running water to remove excess starch. Drain them completely in a colander. This step ensures the noodles are chewy and won’t become mushy when mixed with the sauce.
Step 5
Finally, it’s time to bring everything together and plate this delightful dish! In a large mixing bowl, add the cooked somyeon noodles and the drained aged kimchi. Pour the prepared seasoning over them and gently mix everything together until well coated. Ensure the sauce is evenly distributed. Transfer this mixture to a serving plate. Artfully arrange the julienned bell pepper, sliced cucumber, perilla leaves, and the sliced whelks on top as a garnish. Your incredibly delicious Whelk and Somyeon Salad, a perfect dish to elevate your weekend meal, is now ready! Enjoy your culinary creation!
