Description
This unique blend of spicy and sweet only from this Korean dish will haunt you and make you crave it until you make it!
Ingredients
Units
Scale
- 280g canned whelks
- 1 cucumber
- 1/2 cup carrot or apple
- 1/2 cup onion
- 1 tsp salt
- 1/4 cup gochujang (hot pepper paste)
- 2 tbsp gochugaru (korean hot pepper flakes)
- 2 tbsp vinegar
- 1 tbsp honey
- 1 tsp sugar
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 2 green onion stalks, chopped
- somyeon
- 1 sliced red chilli pepper (for garnishing)
Instructions
- Prepare the whelks. Open the can and rinse the whelks in cold water.
- Prepare the vegetables. Slice cucumber, carrot/apple and onion into thin slices. Add salt and set aside. The water will come out from the vegetables, making it crunchier later.
- Prepare sauce. Mix gochugaru, gochujang, vinegar, honey, sugar, sesame oil, minced garlic, chilli pepper and green onion stalks together.
- Squeeze the water out of the vegetables and add them to the sauce, together with the whelks. Mix well.
- Cook the somyeon. Boil water and cook the noodles with the lid open. The noodles are ready when they taste chewy. Pour them into a strainer and rinse under cold running water. This should be your last step.
- Plate the noodles and pour the sauce with whelk over. Serve with alcohol!
Notes
- Once the ice cubes are added, try not to shake the drink for too long as the ice cubes might melt and dilute the drink
- Adjust the sweetness to your liking with the amount of honey and tartness with the key lime
- To make a large batch, you can skip using the shaker. Mix the ingredients and chill, then simply pour into cocktail glasses filled with ice and top up with soda water. And a sprig of thyme!