Spicy, Tangy, Sweet Whelk Noodles (Golbaengi Somen)
Whip up delicious Whelk Noodles using ingredients from your fridge! It’s the perfect hearty meal.
My husband was working late, so I decided to make some spicy welk salad with the ingredients I had on hand. I whipped it up in a flash, and my kids absolutely loved the spicy, tangy, and sweet flavors. It’s delicious!
Main Ingredients- 1 can of canned whelks (reserve about 3 Tbsp of the juice)
- 1 cup of roasted dried pollock skin (jeep), torn or cut into bite-sized pieces (using a standard paper cup for measurement)
- 1/4 carrot
- 1/2 onion
- 2 stalks of green onion
- 1/4 cucumber
- About 1 serving of somen noodles (roughly the size of a 100-won coin)
Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 3 Tbsp whelk can juice
- 2 Tbsp sugar
- 2 Tbsp vinegar
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp toasted sesame seeds
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 3 Tbsp whelk can juice
- 2 Tbsp sugar
- 2 Tbsp vinegar
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, wash and prepare all the ingredients needed for the recipe. Having all your ingredients prepped beforehand makes the cooking process much smoother.
Step 2
Fill a large pot with plenty of water for boiling the somen noodles and bring it to a rolling boil over high heat. Using enough water is crucial to prevent the noodles from sticking together.
Step 3
While the water is boiling, let’s prepare the vegetables. Peel the 1/4 carrot and slice it diagonally into thin strips. Then, cut it into longer julienne strips. Wash the 1/4 cucumber, cut it in half lengthwise, and then slice it diagonally, similar to the carrot.
Step 4
Carefully open the can of whelks. Drain the contents, reserving about 3 tablespoons of the juice for the sauce. Cut the drained whelks into bite-sized pieces (about 2-3 cuts per whelk) and set them aside.
Step 5
Trim the ends of the green onion stalks, then cut them into approximately 10cm lengths. Slice these lengths thinly into fine strips. Thinly sliced green onions incorporate the sauce well and have a pleasant texture.
Step 6
Once the water in the pot is boiling vigorously, add the somen noodles and start cooking. Each time the water comes to a boil after adding the noodles, add a cup of cold water and wait for it to boil up again. Repeat this process 2-3 times. This method makes the noodles extra chewy and springy. Finally, when it boils up, rinse the noodles thoroughly under cold running water to remove excess starch and cool them down.
Step 7
Drain the somen noodles that have been rinsed in cold water using a colander. Make sure to drain them thoroughly; if there’s too much water, the seasoned dish can become diluted and less flavorful.
Step 8
In a large mixing bowl, first place the thinly sliced green onions. Then, add the torn or cut roasted dried pollock skin (jeep). The savory and chewy texture of the jeep complements the whelk salad wonderfully.
Step 9
Add the prepared whelks and the reserved 3 tablespoons of whelk can juice to the bowl. The whelk juice adds a crucial layer of umami flavor.
Step 10
Add the julienned carrot, onion, and cucumber aesthetically. Then, add 2 tablespoons of gochugaru (Korean chili flakes), which forms the base of the seasoning. You’ll see it start to take on a mouthwatering color!
Step 11
Now, add 2 tablespoons of sugar for sweetness and depth, 1 tablespoon of minced garlic for a pungent kick, and 2 tablespoons of vinegar for that essential tangy flavor. This golden ratio is the secret to delicious whelk noodles.
Step 12
Using your hands or a utensil, gently toss all the ingredients and seasonings together until evenly combined. Be careful not to mix too vigorously, as this can make the vegetables mushy. It’s important to maintain the crispness of the vegetables.
Step 13
Lastly, drizzle in 1 tablespoon of perilla oil (deulgireum) for a nutty aroma and gently toss once more to incorporate. The fragrant perilla oil elevates the overall flavor profile.
Step 14
Transfer the finished whelk salad to a serving plate. Sprinkle 1 tablespoon of toasted sesame seeds over the top for an even more appealing presentation. The nutty flavor of the sesame seeds is a delightful bonus!
Step 15
Finally, arrange the drained somen noodles attractively on the plate, perhaps by coiling them with chopsticks or forming neat bundles. This completes your hearty and delicious Whelk Noodles (Golbaengi Somen)! Enjoy the fantastic combination of chewy noodles, crisp vegetables, and the spicy, sweet, tangy whelks.
