Golbaengi-jjigae (Whelk Stew)
Serves 2, auto-scaled whelk stew with precise spicy broth ratios.
Instructions
- 1
Drain canned whelk and halve larger pieces.
- 2
Roughly chop cabbage and onion; slice green onion and chili diagonally.
- 3
In a pot, dissolve chili paste, chili flakes, and garlic in anchovy stock.
- 4
Add cabbage and onion; boil 7 minutes to release sweetness.
- 5
Add whelk and cook only 5 minutes over medium heat to keep it tender.
- 6
Add green onion and chili, simmer 1 minute, and serve hot.
Tips
Nutrition (per serving)
Adjust Servings
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