Spicy Whelk Noodles (Golbaengi Muchim)
Ingredients
- 1 can of whelks (sea snails)
- 4 oz somyeon noodles thin wheat noodles
- 1 Persian cucumber thinly sliced
- 1/2 cup carrot thinly sliced
- 1/2 medium onion thinly sliced
- 1 long green chili pepper chopped
- 2 scallions chopped
Sauce
- 2 tbsp gochugaru Korean red pepper flakes
- 3 tbsp gochujang Korean red pepper paste
- 1 tbsp sugar more to taste
- 2 1/2 tbsp vinegar more to taste
- 1 tbsp toasted sesame oil
- 2 cloves garlic minced
Instructions
- Drain and rinse a can of whelks. Cut into chunks and transfer to a bowl.
- In the same bowl with the whelks, add cucumber, carrot, onion, pepper, and scallions.
- To make the sauce, combine gochugaru, gochujang, sugar, vinegar, sesame oil, and minced garlic. Stir and mix well.
- Bring a pot of water to boil over medium high heat. Add the noodles and cook according to the package instructions.
- When the noodles are done, drain and rinse in cold water.
- Serve immediately!