Korean Spicy Whelk Bibim Guksu
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Chewy canned whelk, slippery somyeon and crisp cucumber and onion all meet in one spicy-sour gochujang dressing, a classic drinking snack in Korea.
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A spoonful of the canning liquid stirred into the sauce deepens its savory base, while a quick rinse of the whelk itself tames the salt. Ice-cold water right after boiling keeps the noodles firm and bouncy once the dressing goes on.
Ingredients
Instructions
- 1
Julienne 100 g cucumber into thin 5 cm strips, then cut 70 g onion the same way.
Soak the onion in cold water for 5 minutes to soften its sharp bite, then drain it well.
- 2
Reserve 1 tablespoon of the canned whelk liquid, then rinse 200 g canned whelk lightly under cold water to control saltiness.
Slice the whelk with the grain into 0.5 cm pieces and set it aside.
- 3
In a large bowl, mix 2 tablespoons gochujang, 1 tablespoon gochugaru, 1.5 tablespoons vinegar, 1 tablespoon sugar, 1 tablespoon sesame oil, and the reserved whelk liquid. Stir until the sugar dissolves and the sauce looks glossy.
- 4
Add 180 g somyeon to plenty of boiling water and cook over medium heat for about 3 minutes.
If the pot foams up, add a small splash of cold water, and drain when the noodle centers turn translucent.
- 5
Move the cooked somyeon straight into ice water or very cold water and rub it gently by hand to wash off surface starch.
When the water runs clearer and the noodles feel springy, squeeze out excess water firmly.
- 6
Add the somyeon, whelk, cucumber, and onion to the sauce, then toss by lifting with chopsticks so the noodles do not clump.
Serve cold as soon as the red sauce coats the noodles evenly.
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