Spicy & Tangy Whelk Noodles (Golbaengi Somen)
A Refreshing Summer Dish: Delicious Whelk Noodles
Let’s enjoy a delicious meal by mixing chewy noodles with whelks tossed in a sweet, tangy, and spicy sauce. This dish is a perfect, flavorful, and satisfying meal.
Main Ingredients- 1 can (400g) Canned Whelks, drained
- 1/2 Cucumber
- 1/2 Onion
- 1.5 servings (approx. 150g) Thin Noodles (Somen)
- Generous amount of baby green leaf mix
Perfectly Balanced Sauce- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Soy Sauce
- 6 Tbsp Vinegar
- 2 Tbsp Maple Syrup
- 1 Tbsp Oligodang (corn syrup or similar)
- 2 Tbsp Sesame Oil
- A pinch of sesame seeds
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Soy Sauce
- 6 Tbsp Vinegar
- 2 Tbsp Maple Syrup
- 1 Tbsp Oligodang (corn syrup or similar)
- 2 Tbsp Sesame Oil
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the sweet, tangy, and spicy sauce that will define the flavor of your whelk noodles. In a large bowl, combine 3 Tbsp gochujang, 3 Tbsp soy sauce, 6 Tbsp vinegar, 2 Tbsp maple syrup, 1 Tbsp oligodang, and 2 Tbsp sesame oil. Mix them well until thoroughly combined. Finally, sprinkle in a pinch of sesame seeds for extra aroma and flavor.
Step 2
Wash the fresh baby green leaf mix thoroughly and gently pat them dry with paper towels or shake off excess water. These greens will add a lovely freshness and color to your final presentation.
Step 3
Fill a pot with plenty of water and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add the thin noodles (somen).
Step 4
While the noodles are cooking, when the water starts to bubble over, add about 1/2 cup of cold water to the pot. Repeat this process about two times. This technique helps to cook the noodles evenly, resulting in a perfectly chewy and firm texture.
Step 5
Once the noodles are cooked to your desired doneness, drain them in a colander. Immediately rinse them under cold running water, rubbing them gently to remove excess starch. This step is crucial for achieving a clean and springy noodle texture.
Step 6
After rinsing the noodles with cold water, fill a large bowl with ice water and submerge the noodles. Let them chill thoroughly. Having ice-cold noodles is a key element for a refreshing whelk noodle dish!
Step 7
Drain the canned whelks from their liquid and cut them into bite-sized pieces, about halves. Cutting them too small can diminish the enjoyable chewy texture. Place the cut whelks into the bowl with the prepared sauce.
Step 8
Take half a cucumber, wash it, and remove the seeds if any. Slice it thinly into matchsticks to ensure a satisfying crunch. Add the sliced cucumber to the bowl with the whelks.
Step 9
Peel and thinly slice half an onion into matchsticks. The onion’s slight sharpness will complement the richness of the whelks and the spicy sauce beautifully, adding another layer of flavor.
Step 10
Generously add the pre-made sauce to the bowl containing the whelks, cucumber, and onion. Use your hands to gently mix and toss all the ingredients together, ensuring they are well coated with the delicious sauce.
Step 11
Drain the ice-cold noodles completely and place them on top of the mixed whelk and vegetable salad in the bowl.
Step 12
Now, mix everything together – the chewy noodles and the spicy-sweet whelk mixture. Toss until all ingredients are evenly coated with the sauce. Your delicious whelk noodles are almost ready!
Step 13
Arrange the mixed whelk noodles attractively on a serving plate. Top generously with the fresh baby green leaf mix you prepared earlier. This adds vibrant color and a fresh element.
Step 14
Finally, sprinkle some black sesame seeds over the top for both visual appeal and a nutty finish. Your sweet, tangy, and spicy whelk noodles are complete! Enjoy this delightful dish that’s perfect for stimulating your appetite, especially on warmer days.
