Korean Whelk Stew (Spicy Canned Whelk & Cabbage Pot)

Place 220g of canned whelk in a sieve to drain the liquid completely.

Slice any larger pieces into 1cm halves so they are easy to eat while maintaining their characteristic chewy seafood texture.

Cut 120g of cabbage and 90g of onion into thick 2cm pieces to ensure they release sweetness slowly.

Diagonally slice 40g of green onion and one Cheongyang chili to add fresh aroma and heat.

Pour 700ml of anchovy stock into a pot.

Add one tablespoon each of chili paste, chili flakes, and minced garlic. Stir thoroughly until the seasonings dissolve completely, creating a deep red and savory broth base.

Add the prepared cabbage and onion to the pot.

Bring to a boil over high heat, then reduce to medium and simmer for 7 minutes until the vegetables soften and release a gentle sweetness.

Stir in the whelk and cook for approximately 3 minutes.

Avoid overcooking as the pre cooked whelk can quickly become rubbery. Ensure the pieces absorb the spicy broth while remaining tender and bouncy.

Add the green onion and sliced chili.

Boil for one final minute to let the fresh scents lift the stew. Serve immediately while the broth is hot and the chili provides a sharp, clean finish.