Korean spicy whelk salad (golbaengi-muchim)
A crisp, sweet-tangy Korean drinking snack made with canned whelks, fresh vegetables and a quick gochujang dressing. Serve with thin noodles or enjoy as a shareable side.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
This is the main ingredient. Use canned cockles or clams if whelks are unavailable; flavor and texture will differ.
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Substitute available
If Cucumber — 1/2 medium, thinly sliced is unavailable
Use carrot or Korean radish for crunch. The salad still works without it, but loses freshness.
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Substitute available
If Onion — 1/4 small, thinly sliced is unavailable
Use a little scallion instead, or omit if raw onion is too sharp.
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Essential
This gives the dressing its Korean chili flavor. Use less for a milder salad; chili paste changes the flavor.
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Substitute available
If Vinegar — 1 eating spoon is unavailable
Use lemon juice in the same amount for acidity.
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Optional
Omit or reduce it; the dressing will taste sharper.
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Optional
Omit if unavailable; it adds aroma but is not needed for the dressing to work.
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Optional
Omit if unavailable.
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Optional
Serve without noodles for a lighter side dish.
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Optional
Use a little onion or omit.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Drain the whelks and reserve 1 eating spoon of the can liquid. If the pieces are large, slice them into bite-size pieces. Thinly slice the cucumber and onion. In a bowl, stir together the gochujang, vinegar, sugar, sesame oil and reserved liquid until smooth.
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Step 2
Add the whelks and vegetables to the dressing and toss until coated. Sprinkle with sesame seeds and scallion. If serving with noodles, boil them according to the package, rinse under cold water and drain well, then serve alongside the salad so they stay springy.
Finished dish
Taste the dressing before adding all of it; canned whelks vary in saltiness. Keep chilled and serve soon after mixing for the best crunch. Contains shellfish, soy and sesame depending on the gochujang label.
Enjoy every bite
How to enjoy it
For golbaengi-muchim, add the dressing gradually and serve it chilled with noodles on the side so the vegetables stay crisp.
