Spicy Whelk Salad with Stone Parsley (Golbaengi Dolnamul Muchim)
Golbaengi Dolnamul Muchim: A Delicious Twist with Stone Parsley ★
Experience the delightful combination of chewy whelks and crisp, refreshing stone parsley in this Golbaengi Dolnamul Muchim recipe! Enhanced with a perfectly balanced savory and spicy sauce, this dish offers a special flavor that’s both familiar and unique. It’s the perfect accompaniment to a glass of makgeolli or beer for a delightful evening meal. Brought to you by ‘All Recipes of the World’ from ‘Man-gae Recipe’!
Main Ingredients- 1 can of whelks (choose size as preferred)
- 100g fresh stone parsley (Dolnamul)
- 1/2 medium onion
- A pinch of toasted sesame seeds (for garnish)
Perfectly Balanced Seasoning Sauce- 2 Tbsp soy sauce (brewed soy sauce or soup soy sauce)
- 1 Tbsp sugar (adjust to taste)
- 1 Tbsp plum extract (adds umami and aroma)
- 2 Tbsp red chili flakes (adjust for desired spiciness)
- 1 Tbsp sesame oil (for nutty fragrance)
- 1 Tbsp red chili paste (Gochujang)
- 1 Tbsp minced garlic
- 1 Tbsp vinegar (adds brightness and cuts richness)
- 1 Tbsp whelk broth (from the can, for depth of flavor)
- 2 Tbsp soy sauce (brewed soy sauce or soup soy sauce)
- 1 Tbsp sugar (adjust to taste)
- 1 Tbsp plum extract (adds umami and aroma)
- 2 Tbsp red chili flakes (adjust for desired spiciness)
- 1 Tbsp sesame oil (for nutty fragrance)
- 1 Tbsp red chili paste (Gochujang)
- 1 Tbsp minced garlic
- 1 Tbsp vinegar (adds brightness and cuts richness)
- 1 Tbsp whelk broth (from the can, for depth of flavor)
Cooking Instructions
Step 1
First, peel and thoroughly wash the onion. Slice it thinly into strips (julienne). Avoid cutting them too thick, as this can prevent the sauce from penetrating evenly.
Step 2
Rinse the fresh stone parsley multiple times under cold running water to remove any dirt or debris. After washing, drain it well in a colander. Ensuring it’s dry is key to maintaining its crisp texture and preventing the salad from becoming watery.
Step 3
Drain the liquid from the can of whelks. Remove the whelks and cut them into bite-sized pieces, typically in half or thirds. Cutting them too small can diminish the satisfying chewiness.
Step 4
In a small bowl, combine all the seasoning sauce ingredients: soy sauce, sugar, plum extract, red chili flakes, sesame oil, red chili paste, minced garlic, vinegar, and the tablespoon of whelk broth. Stir well with a spoon until everything is thoroughly mixed and the sauce is smooth and evenly blended.
Step 5
In a larger mixing bowl, add the prepared whelks, sliced onion, and the well-drained stone parsley. Pour the prepared seasoning sauce over the ingredients. Gently toss everything together using your hands or a spatula, being careful not to mash the ingredients. Finish by sprinkling a pinch of toasted sesame seeds over the top. Your delicious Golbaengi Dolnamul Muchim is ready to serve! It can be enjoyed immediately or chilled in the refrigerator for an even more refreshing taste.
