🥢 Spicy Whelk Salad with Noodles 🥤 | Korean Golbaengi Muchim Recipe

 

Looking for a refreshing, spicy Korean side dish that goes perfectly with chilled drinks? 🥤 Try this Golbaengi Muchim (Spicy Whelk Salad) with chewy noodles and crunchy vegetables. It’s easy to make and packed with bold flavors, perfect for a summer dinner or a quick party appetizer.

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🥗 Ingredients

• 1 can of 230g whelks (golbaengi), sliced

• 1/2 onion, thinly sliced

• 1/2 carrot, julienned

• 1/2 cucumber, julienned

• 1 green chili peppers, sliced

• A handful of green lettuce, chopped

• 100g somyeon (thin wheat noodles)

Sauce:

• 2 tbsp gochujang (Korean red chili paste)

• 1 tablespoon red pepper powder

• 1 tbsp soy sauce

• 1 tbsp sugar

• 2 tbsp vinegar

• 1 tbsp sesame oil

• 1 tbsp sesame seeds

• 1 tbsp honey

• 1 tbsp plum extract

👩‍🍳 A Little Story Behind the Cooking 🧡

My husband chopped all the vegetables🥕🥒, mixed all the ingredients, and plated them. I prepared the noodles and spicy sauce.

Thanks to this wonderful teamwork, the meal became even more special.

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🥢 How to Make Golbaengi Muchim

1. Prepare the noodles: Cook the noodles according to the package instructions. Rinse in cold water and drain.

2. Slice the vegetables: Julienne carrots, cucumber, onion, green chili, and lettuce.

3. Mix the sauce: In a bowl, combine gochujang, soy sauce, sugar, vinegar, garlic, honey, plum extract, sesame oil, and sesame seeds.

4. Combine all ingredients: In a large mixing bowl, add noodles, whelks, vegetables and pour the sauce on top.

5. Toss well and serve immediately with a sprinkle of sesame seeds. Enjoy with your favorite drinks🥤!

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💡 Tips

• Want extra crunch? Add shredded cabbage or perilla leaves.

• For a vegetarian version, try replacing whelks with mushrooms or tofu.

• This dish pairs amazingly with chilled carbonated drinks 🥤 for a perfect summer treat!