Kim Dae-seok's Seasoned Whelks

• canned whelk 300g
• thin wheat noodles 100g
• lettuce 5 pieces
• perilla leaves 7 pieces
• green onion 20cm
• onion 1/2
• carrot 40g
• cucumber 1/2
• green chili peppers 2
• red chili peppers 1
• apple 1/2
• gochugaru 3 tablespoons
• gochujang 3 tablespoons
• minced garlic 1.5 tablespoons
• soy sauce 1 tablespoon
• soy sauce 1 tablespoon
• vinegar 4 tablespoons
• sugar 1 tablespoon
• plum syrup 2 tablespoons
• Korean hot mustard about 5cm (1 tablespoon)
• canned whelk broth 5 tablespoons
• sesame oil 1 tablespoon
• mirin 1 tablespoon
• ground sesame seeds 1 tablespoon
• whole sesame seeds 1/2 tablespoon
• salt 1/2 tablespoon (for boiling noodles)

Recipe 🍳

Cooking tips 💡

• Adding about 5cm of Korean hot mustard to the dressing enhances the tangy-sweet flavor with a sharp, pungent aroma and rich umami depth.
• Before adding the dressing, briefly toss the whelk with mirin, sesame oil, and ground sesame seeds to thoroughly eliminate any fishy odor.
• Adding cold water two or three times while boiling the noodles helps maintain temperature contrast, resulting in much chewier noodles.

Recommended for 🙋

• ⭐Those seeking a refreshing, mouth-watering appetizer perfect with cold beer or soju.
• ⭐People looking for a secret-spice version of traditional whelk salad with intensified sharpness and umami richness.