Spicy & Sweet Whelk with Noodles Recipe
[Student Cooking] How to Make Delicious Whelk with Noodles Easily
Craving something special but quick? This Whelk with Noodles is a student favorite – affordable, satisfying, and bursting with flavor! Experience the fantastic harmony of spicy-sweet sauce, crisp vegetables, and chewy whelks.
Main Ingredients- 2 servings of Somyeon (thin Korean noodles)
- 1/2 onion
- 5-10 perilla leaves
- 140g canned whelks (1 can)
- 1/4 cup shredded cabbage
- 1/3 cucumber
- 1 chili pepper (optional, green or red)
Spicy & Sweet Sauce- 3 Tbsp soy sauce
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp sugar
- 3 Tbsp vinegar
- 1 Tbsp minced garlic
- 3 Tbsp whelk brine
- 0.5 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 3 Tbsp soy sauce
- 3 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp sugar
- 3 Tbsp vinegar
- 1 Tbsp minced garlic
- 3 Tbsp whelk brine
- 0.5 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, open the can of whelks. Reserve the brine in a separate bowl and drain the whelks, then cut them into bite-sized pieces. Roll the perilla leaves and thinly slice them. Thinly slice the onion and cucumber to a similar thickness. If you prefer more spice, deseed the chili pepper and slice it thinly.
Step 2
To save time, while you’re preparing the vegetables or making the sauce, start boiling water in a pot for the somyeon noodles. Once the water is at a rolling boil, add the somyeon and cook according to the package instructions, usually about 3-4 minutes, until al dente.
Step 3
Let’s make the delicious sauce! In a wide bowl, combine 3 Tbsp gochujang, 1 Tbsp gochugaru, 3 Tbsp sugar, 3 Tbsp soy sauce, 3 Tbsp vinegar, 1 Tbsp minced garlic, and the reserved 3 Tbsp of whelk brine. Finish with 0.5 Tbsp sesame oil and a sprinkle of toasted sesame seeds. Whisk vigorously with a whisk or spoon until all ingredients are well incorporated – ‘Shake it up!’ to complete the sauce.
Step 4
Once the somyeon noodles are cooked, drain them immediately and rinse thoroughly under cold running water to remove all the heat. Rinsing in cold water makes the noodles springy and prevents them from becoming mushy. Shake off any excess water.
Step 5
In a large bowl, combine the sliced vegetables (onion, perilla leaves, cabbage, cucumber, chili pepper) and the drained whelks. Add about 2/3 of the prepared sauce to the bowl, then add the cooked somyeon noodles. Gently mix everything together, ensuring the vegetables are still crisp and the whelks are chewy, allowing the sauce to coat everything evenly.
Step 6
Once all ingredients are well mixed with the sauce, transfer to a serving dish for an appealing presentation. (Honestly, mixing everything in one large bowl is much easier and ensures the sauce is distributed evenly for a tastier result than plating separately like in the photo! :D) Enjoy your hearty meal!
