Spicy & Tangy Korean Whelk & Chewy Noodles (Golbaengi Jjolmyeon)
Homemade Golbaengi Jjolmyeon Recipe
Craving something exciting and refreshing? This Golbaengi Jjolmyeon recipe is your answer! Combining the zesty kick of our homemade sauce with chewy noodles and tender whelks, it’s the perfect dish to awaken your appetite. Follow our detailed, beginner-friendly instructions for a truly delightful meal!
Main Ingredients- Canned Whelks 1 can (400g)
- Jjolmyeon Noodles 200g
- Cabbage 150g
- Cucumber 1/3
- Carrot a small amount
- Yellow Bell Pepper 1/2
- Perilla Leaves (깻잎) 10 leaves
- Spicy Green Pepper (Cheongyang Pepper) 1
- Red Chili Pepper 1
Flavorful Sauce Ingredients- Whelk Liquid from can 2 Tbsp
- Gochujang (Korean Chili Paste) 2 Tbsp
- Gochugaru (Korean Chili Flakes) 4 Tbsp
- Soy Sauce 2 Tbsp
- Vinegar 5 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide 2 Tbsp
- Minced Garlic 1 Tbsp
- Sesame Oil 2 Tbsp
- Whelk Liquid from can 2 Tbsp
- Gochujang (Korean Chili Paste) 2 Tbsp
- Gochugaru (Korean Chili Flakes) 4 Tbsp
- Soy Sauce 2 Tbsp
- Vinegar 5 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide 2 Tbsp
- Minced Garlic 1 Tbsp
- Sesame Oil 2 Tbsp
Cooking Instructions
Step 1
Finely shred the cabbage. Place the shredded cabbage in a bowl and soak it in water with 1 tablespoon of vinegar for about 5 minutes. This helps to remove any bitterness and enhance its crispiness. After soaking, rinse it under running water and drain thoroughly in a colander. You can gently squeeze out excess water with your hands for extra dryness.
Step 2
Cut the cucumber in half lengthwise and scoop out the seeds using a spoon. Then, julienne the cucumber along with the carrot and yellow bell pepper. Aim for similar julienne sizes for a visually appealing presentation.
Step 3
Wash the perilla leaves thoroughly and remove the stems. Chop them into roughly 2-3 cm pieces. Their aromatic scent will add a wonderful fragrance to the dish.
Step 4
Thinly slice the spicy green pepper (Cheongyang pepper) diagonally for heat and the red chili pepper diagonally for color. You can remove the seeds from the peppers to control the spiciness level.
Step 5
Drain the canned whelks and cut them into bite-sized pieces, about 2-3 cm. Avoid cutting them too small so you can enjoy their chewy texture.
Step 6
Let’s make the delicious sauce! In a bowl, combine the whelk liquid (2 Tbsp), gochujang (2 Tbsp), gochugaru (4 Tbsp), soy sauce (2 Tbsp), vinegar (5 Tbsp) for that signature tanginess, sugar (1 Tbsp) and oligosaccharide (2 Tbsp) for sweetness, minced garlic (1 Tbsp) for aroma, and sesame oil (2 Tbsp) for a nutty finish. Mix everything well. Taste the sauce and adjust seasonings if needed.
Step 7
In a large mixing bowl, combine all the prepared vegetables: shredded cabbage, cucumber, carrot, bell pepper, perilla leaves, chili peppers, and the cut whelks. Keep the jjolmyeon noodles separate as they will be cooked and added at the very end.
Step 8
Pour the prepared sauce over the ingredients in the bowl. Wearing disposable gloves, gently mix everything together with your hands, ensuring the sauce coats all the ingredients evenly. Be gentle to avoid crushing the vegetables.
Step 9
Bring a pot of water to a boil. Add the jjolmyeon noodles and cook for about 5 minutes, stirring occasionally to prevent them from sticking. Once cooked, rinse the noodles thoroughly under cold running water to remove excess starch and drain them completely. Top the whelk salad with the drained noodles and mix well. Enjoy your refreshing and flavorful Golbaengi Jjolmyeon! It’s also fantastic served with a cold beer! : )
