Korean Spicy Whelk Stir-fry
Mix 1 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp vinegar, and 1 tsp sugar until no sugar grains remain, then stir it with 200 g drained canned whelk in a pan over medium heat, adding a little reserved canning liquid if it looks dry. Once the sauce bubbles, stir-fry for only 2 to 3 minutes, because longer cooking can make the whelk tough. Turn off the heat before tossing in the onion, cucumber, and scallion, which keeps the sauce from turning watery.
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Canned whelk is warmed briefly in a gochujang sauce sharpened with vinegar, then tossed off the heat with raw onion, cucumber and scallion.
Read more
Unlike the cold whelk salad, the sauce here is warm while the vegetables stay raw and crunchy.
Ingredients
Instructions
- 1
Drain 200 g canned whelk in a sieve, but keep a small amount of the canning liquid aside.
Halve any large pieces so the sauce can cling evenly without needing longer cooking.
- 2
Slice 80 g onion thinly.
Julienne 70 g cucumber, scraping out very watery seeds if needed, and cut 40 g scallion into long thin strips; keep the vegetables separate for adding off the heat.
- 3
Mix 1 tablespoon gochujang, 1 tablespoon gochugaru, 1 tablespoon vinegar, and 1 teaspoon sugar until smooth.
Stir until no sugar grains remain, so the sauce coats quickly in the pan.
- 4
Heat a pan over medium heat, then add the whelk and sauce together and stir quickly.
If the mixture looks dry or begins to stick, add a little reserved canning liquid to keep it glossy.
- 5
Once the sauce starts bubbling, stir-fry for only 2 to 3 minutes.
Stop as soon as the whelk looks glossy and is heated through, because longer cooking can make it tough.
- 6
Turn off the heat and toss in the onion, cucumber, and scallion lightly.
Plate before the cucumber softens and serve while crisp.
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