Golbaengi muchim, or spicy whelk salad, is a vibrant and refreshing Korean dish perfect for a hot summer day. Its distinctive spicy-sweet-sour flavor profile, along with the satisfyingly chewy texture of the whelks, makes it a beloved staple in Korean cuisine. The dish's bold colors—from the bright orange of the gochujang (Korean chili paste) to the vibrant green of the scallions—are as captivating as its taste. This seemingly complex dish is surprisingly easy to prepare at home, offering a delightful culinary adventure for both seasoned cooks and enthusiastic beginners.
This recipe focuses on creating a refreshing and delicious Golbaengi Muchim, also known as Golbaengi Mill, highlighting the balance of flavors and textures. We will guide you through each step, ensuring you achieve perfectly prepared, succulent whelks bursting with flavor. Ready to dive into this exciting culinary journey? Let’s begin with our step-by-step guide!
Tools Needed
- Sieve
- Bowl
- Knife
Ingredients
- Garlic cloves: 15g
- Minced garlic: 1/2 spoon
- Dongchimi broth: 2 packs (600ml each)
- Gochujang: 2 spoons
- Perilla leaves: 4g
- Apple cider vinegar: 3 spoons
- Sugar: 3 spoons
- Fine red pepper powder: 2 spoons
- Soy sauce: 2 spoons
- Onion: 80g
- Cucumber: 70g
- Carrots: 30g
- Lettuce
- Cabbage
- Cheongyang peppers
- Dried [__]: 25g
- Whelk
- Sesame salt: 1 spoon
Step-by-Step Instructions
Step 1. Prepare the Flavorful Broth
- Mince garlic. Combine dongchimi broth, gochujang, perilla leaves, apple cider vinegar, sugar, red pepper powder, soy sauce, and minced garlic. Strain the mixture through a sieve.
Step 2. Chill and Prepare Ingredients
- Put the strained broth into the freezer.
- Cut onion, cucumber, and carrots into bite-sized pieces. Add other vegetables like lettuce, cabbage, or Cheongyang peppers as desired.
- Soak dried [__] in canned broth. Cut whelk into thirds or halves depending on size. Cut the soaked dried [__] into bite-sized pieces.
![Prepare the whelk: Soak dried [__] in canned broth. Cut whelk into thirds or halves depending on size. Cut the soaked dried [__] into bite-sized pieces.](https://img.koreanfusionbbq.com/yt/1046462695891927042/70.0078/shot.jpg?width=700)
Step 3. Assemble the Whelk Mill
- Arrange the vegetables and dried [__] in a bowl. Pour the chilled broth over the ingredients. Finish with a spoonful of sesame salt.
![Assemble the dish: Arrange the vegetables and dried [__] in a bowl. Pour the chilled broth over the ingredients. Finish with a spoonful of sesame salt.](https://img.koreanfusionbbq.com/yt/1046462695891927042/90.095/shot.jpg?width=700)
Read more: Easy Korean Cucumber Kimchi (Oi Sobagi) Recipe
Tips
- Add boiled noodles for a heartier meal.
Nutrition
- Calories: approximately 250-350
- Fat: 5-10g
- Carbs: 40-55g
- Protein: 15-20g
FAQs
1. Where can I buy whelks?
Whelks are often found in Asian grocery stores, seafood markets, or online retailers specializing in seafood. Check your local area for availability.
2. Can I use different types of chili paste?
Yes, you can experiment! Gochujang is traditional, but you can adjust the heat and flavor with gochugaru (Korean chili flakes) or other chili pastes to your preference.
3. How long can I store leftover Golbaengi Muchim?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld beautifully, but the texture might soften slightly over time.
This refreshing Golbaengi Mill recipe is the perfect addition to any summer gathering or a delightful treat for a hot afternoon. The vibrant flavors and satisfying texture will leave you wanting more. Enjoy this easy-to-make cold dish and savor the taste of summer!