Spicy Korean Whelk Salad

Posted on Mar 2 2015 - 2:33am by Chef Bong


Koreans love seafood. Well, this is only natural being that Korea is a Peninsula. This dish is no exception as it takes whelks or sea snails and creates a delectable seafood salad! It’s pretty exotic for foreigners, but it’s certainly a delicious treat for anyone willing to try. Oh yea, forgot to mention that it’s also super easy to make!


  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins

RECIPE INGREDIENTS (For the noodles)

  1. Dried Somen Noodles
  2. Can of “Golbaengi” (Sea Snails/Whelk)
  3. 1 Cucumber
  4. 1 Onion
  5. 1 Carrot
  6. 3-4 pieces of Wild Sesame Leaves (Kaettnip)


  1. 1 Garlic Clove
  2. 2 green onions
  3. 1 or 2 tbsp of gochujang (Korean Red Hot Chili Paste)
  4. 1 tbsp of gochugaru (Korean Red Hot Chili Powder)
  5. 2 tsp of soy sauce
  6. 2 tbsp sugar
  7. 2 tsp of sesame oil
  8. 1-1.5 tbsp of rice vinegar
  9. 1 tsp sesame seeds


  1. In a pan, boil some water and then add the somen noodles.
  2. Cook the noodles as per the packaging instructions.
  3. Let them cooking for 4-5 minutes, once cooked, drain the noodles and run them under ice cold water.
  4. Drain well.
  5. In whatever plate or however you plan on serving this, place little mounds of the somen noodles somewhere on the plate.
  6. Take the whelks and drain them under cold water. Drain until all the water is gone.
  7. Cut the whelks into little bit-sized pieces and place them in a bowl.
  8. Mince the garlic, slice the green onions.
  9. Then mix all the ingredients in the sauce list except for the seeds.
  10. Mix the sauce ingredients well until you get a nice thick sauce.
  11. Now julienne the cucumbers and carrots.
  12. Thinly slice the onions.
  13. Slice the sesame leaves.
  14. Mix all these ingredients in a bowl.
  15. Take the sauce you created earlier and mix in with the salad ingredients to your liking.
  16. Sprinkle some sesame seeds over the dish.
  17. Place the salad next to the mound of somen noodles.
  18. Serve with love~

Our Inspiration: sbs.com


Leave A Response