Korean Spicy Whelk Stir-fry
Golbaengi bokkeum is a Korean spicy whelk stir-fry that combines canned whelk with a sauce of gochujang, gochugaru, vinegar, and sugar. The whelk's firm, chewy texture is central to the dish, so cooking time is kept to just 2 to 3 minutes to prevent toughness. Vinegar adds a tangy brightness that balances the chili heat. Julienned cucumber, onion, and scallion are tossed in off the heat to maintain their crunch and freshness. Served alongside thin wheat noodles or glass noodles, it transitions easily from a banchan into a popular drinking snack.
Adjust Servings
Instructions
- 1
Drain canned whelk and halve large pieces.
- 2
Julienne onion, cucumber, and scallion.
- 3
Mix gochujang, gochugaru, vinegar, and sugar for sauce.
- 4
Quickly stir-fry whelk with sauce for 2-3 minutes.
- 5
Turn off heat and toss in vegetables to finish.
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