Korean Spicy Whelk Stir-fry

Two hundred grams canned whelk is drained in a sieve while a small amount of the canning liquid is reserved. Large pieces are halved to expose more surface to the sauce. Eighty grams onion is sliced thinly. Seventy grams cucumber has only its especially watery seed section removed if needed, and 40 g scallion is cut into long thin strips. The prepared vegetables stay away from the heat for now. One tablespoon each gochujang, gochugaru, and vinegar is mixed with 1 teaspoon sugar until smooth. A pan is heated over medium before the whelk and sauce are added together and turned quickly. Reserved canning liquid is used only in a small amount if the mixture becomes too stiff and begins to catch on the bottom. From the moment the sauce bubbles, the whelk cooks for just 2 to 3 minutes. As soon as it is heated through and glossy, the burner is switched off. The onion, cucumber, and scallion are folded in lightly and plated before the cucumber softens. Separating the heated shellfish stage from the off-heat vegetable stage prevents both overcooked whelk and watery, wilted cucumber.