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Modu Recipe

Yoon Joomo's Spicy Whelk Salad

A premium golbaengi-muchim recipe that maximizes sweet-and-sour flavors and chewiness by using leftover chicken mu and dried pollack shreds.

Ingredients needed 3 servings

Recipe

Cooking tips

  • Making the sauce in advance and letting it mature allows the gochugaru to fully bloom, preventing a raw taste and yielding a deeper savoriness and cleaner spiciness.
  • If any bones remain in the dried pollack shreds, they can be unpleasant when eating, so it's important to carefully check and remove them with your fingertips after soaking.
  • Pre-marinating the chicken mu in whelk broth mellows its characteristic sourness and helps it blend naturally with the golbaengi-muchim.

Recommended for

  • Those looking for the best home-drinking snack to enjoy with a cold beer at home.
  • Those who want to use leftover chicken mu and dried pollack shreds from delivery orders in a creative and delicious way.

Shop ingredients on Coupang(Ad)

canned whelkchicken mudried pollack shredslarge green onionperilla leaveslemon juicejin soy saucegochujanggochugaruminced garlictuna fish saucesesame oil

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