Whelk and Chamnamul Bibimbap
Chewy and Flavorful! Whelk and Chamnamul Bibimbap Recipe
Craving something refreshing and spicy as the weather warms up? Let’s make ‘Whelk and Chamnamul Bibimbap’! This dish combines the delightful chewiness of whelks with the fragrant aroma of chamnamul (Korean potherb), all tossed with rice in a savory soy sauce dressing. It’s the perfect match for a light yet satisfying meal, especially during early summer. Get ready for a burst of flavors!
Main Ingredients- 1 can (300g) canned whelks
- 2 bowls of warm cooked rice
- 2 handfuls of fresh chamnamul (Korean potherb, approx. 100g)
- 1/3 white part of a leek
- 2-4 tablespoons soy sauce for seasoning (adjust to taste)
- 1/2 teaspoon sesame oil
- 1/2 tablespoon cooking oil
- 1/2 tablespoon cooking wine or mirin (to remove whelk odor)
- Pinch of salt
Spicy & Sweet Seasoning Sauce Ingredients- 4-5 Korean green peppers (kwari gochu)
- 3-4 slices of carrot (approx. 30g)
- 1 ladleful of dark soy sauce (approx. 100ml)
- 1 ladleful of kelp broth or water (approx. 100ml)
- 1 teaspoon plum syrup or corn syrup
- 2-3 stalks of green onion
- 4-5 Korean green peppers (kwari gochu)
- 3-4 slices of carrot (approx. 30g)
- 1 ladleful of dark soy sauce (approx. 100ml)
- 1 ladleful of kelp broth or water (approx. 100ml)
- 1 teaspoon plum syrup or corn syrup
- 2-3 stalks of green onion
Cooking Instructions
Step 1
1. Prepare Ingredients: For two bowls of bibimbap, one 300g can of whelks is just right. You can substitute chamnamul with chives if preferred. Make a generous batch of the seasoning sauce, as it’s versatile for many dishes. Feel free to adjust the sauce’s saltiness to your liking.
Step 2
2. Blanch Chamnamul: Wash the fresh chamnamul thoroughly under running water. Bring a pot of water to a boil, add a pinch of salt, and blanch the chamnamul for about 20 seconds, just until it wilts slightly. Avoid over-boiling, as it will become mushy. Immediately rinse the blanched chamnamul in cold water to cool it down, then squeeze out excess water. Cut into bite-sized pieces of about 3cm.
Step 3
3. Prepare Whelks: If you are sensitive to the canned smell of whelks, parboil them for 10-15 seconds in boiling water with 1/2 tablespoon of cooking wine or mirin. This helps neutralize the odor. Rinse in cold water and drain. Cut the whelks into 2-3 pieces for easier eating. If you’re not bothered by the canned smell, you can skip this step and use them directly.
Step 4
4. Chop Seasoning Sauce Ingredients: Prepare the vegetables for the seasoning sauce. Finely julienne 3-4 slices of carrot. Roughly chop the Korean green peppers. Finely chop the green onions.
Step 5
5. Cook Seasoning Sauce: In a pot, combine all seasoning sauce ingredients except the green onions (dark soy sauce, kelp broth or water, plum syrup or corn syrup, Korean green peppers, carrots). Bring to a boil. Once boiling, add the chopped green onions and immediately turn off the heat. Cover and let the flavors infuse for a while.
Step 6
6. Prepare Whelks for Sautéing: Set aside 3-4 whole whelks for garnish. Cut the remaining whelks into 2-3 pieces each, suitable for mixing into the bibimbap.
Step 7
7. Sauté Whelks with Leek Oil: Heat 1/2 tablespoon of cooking oil in a pan over low heat. Add the finely chopped white part of the leek (or chopped green onions) and slowly sauté until fragrant, creating aromatic leek oil. Once the oil is sizzling, increase the heat to medium-high, add the prepared whelks, and quickly stir-fry until they are coated with the fragrant leek oil. As soon as you smell a nutty aroma from the whelks, turn off the heat.
Step 8
8. Mix the Bibimbap: In a large bowl, place the warm rice. Add the sautéed whelks, blanched and cut chamnamul, and the cooked seasoning sauce vegetables (carrots, green peppers, green onions). Add 2-3 tablespoons of the seasoning sauce and 1/2 teaspoon of sesame oil. Mix everything together thoroughly until well combined.
Step 9
9. Serving Tip – Adjust Seasoning: It’s best not to make the bibimbap too salty initially. Use a minimal amount of sauce when mixing. Serve additional seasoning sauce separately in a small dish, allowing each person to adjust the taste according to their preference. Adding a little extra sesame oil to the side sauce enhances the flavor.
Step 10
10. Plating: Transfer the mixed bibimbap into a serving bowl. For an attractive presentation, you can invert the bowl onto a plate to create a neat mound of bibimbap.
Step 11
11. Garnish and Serve!: Garnish the beautifully presented bibimbap with the reserved whole whelks (2-3 pieces). Drizzle a little more seasoning sauce over the top as desired. Your delicious and chewy Whelk and Chamnamul Bibimbap is ready to be enjoyed!
