Spicy & Sweet Whelk and Squid Salad (Perfect with Leftover Jokbal!)
A fantastic way to use leftover Jokbal! Enjoy a delicious appetizer by mixing chewy whelks and squid with a zesty, sweet sauce.
After a thorough spring cleaning of my balcony, my daughter suggested a drink. Using ingredients I had on hand, I quickly whipped up a whelk and squid salad. Pairing it with thinly sliced leftover Jokbal transformed it into an incredibly gourmet appetizer! My daughter was first impressed by the visual appeal, then declared it ‘the best’ after trying it as a trio with the Jokbal. We had a delightful time enjoying our drinks and this fantastic dish. This spicy and chewy whelk and squid salad, which pairs wonderfully with leftover Jokbal, makes for a delicious drinking snack. Stay healthy and enjoy!
Main Ingredients- 1 can Canned Whelks (reserve the liquid separately)
- 1 Squid, cleaned
- 1 Cucumber
- 1/2 Onion
- 2 Korean Green Chili Peppers (Cheongyang peppers)
Spicy & Sweet Sauce- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes, fine)
- 3 Tbsp Sugar
- 1 Tbsp 3x Concentrated Vinegar (or regular vinegar)
- Sesame seeds, to taste
- Sesame oil, to taste
- Scallions, finely chopped (optional)
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes, fine)
- 3 Tbsp Sugar
- 1 Tbsp 3x Concentrated Vinegar (or regular vinegar)
- Sesame seeds, to taste
- Sesame oil, to taste
- Scallions, finely chopped (optional)
Cooking Instructions
Step 1
First, prepare the vegetables. Wash the cucumber thoroughly and cut it into bite-sized pieces, such as julienned or half-moon shapes. Thinly slice or roughly chop the onion. Finely mince the green chili peppers to add a spicy kick.
Step 2
Let’s blanch the squid. Bring a pot of water to a boil. Add the cleaned squid whole and blanch for just 1-2 minutes. Be careful not to overcook, as it can become tough. Immediately rinse the blanched squid under cold water to stop the cooking and drain well. Slice the squid into bite-sized pieces, about 1 cm thick.
Step 3
The key to flavor! Let’s make the delicious sauce. In a bowl, combine the gochujang, gochugaru, sugar, and vinegar. You can adjust the sweetness and sourness to your preference. For added aroma and richness, stir in a bit of sesame oil and sesame seeds.
Step 4
Now it’s time to combine everything! In a large bowl, add the prepared whelks (you can use a little of the reserved liquid or omit it), the blanched and sliced squid, the cut cucumber, onion, and minced green chilies. Pour all the prepared sauce over the ingredients. Gently mix everything together with your hands or a spatula, being careful not to mash the ingredients. Ensure the sauce is evenly distributed for a harmonious flavor.
Step 5
Transfer the beautifully prepared whelk and squid salad to a serving plate. For an extra touch of freshness and visual appeal, garnish with finely chopped scallions or shredded perilla leaves. If you have leftover Jokbal, thinly slice it and serve alongside for an incredible pairing. The chewy texture combined with the spicy and sweet flavors makes for an absolutely perfect appetizer. Enjoy your meal!
