Spicy whelk salad

Name: Spicy whelk salad
Yield: Serves 2
Cuisine: Korean
Ingredients: 45 ml/3 tbsp rice vinegar; 45 ml/3 tbsp sugar; 45 ml/3 tbsp soy sauce; ½ onion, finely sliced; 1 green chilli, finely sliced; 1 red chilli, finely sliced; 2 spring onions (scallions); 1 carrot; 5 ml/1 tsp sesame oil; 2.5 ml/½ tsp ground pepper; 2.5 ml/½ tsp salt; 5 ml/1 tsp sesame seeds; 10 ml/2 tsp garlic, crushed; 30 ml/2 tbsp Korean chilli powder; ½ medium cucumber; 300 g/11 oz cooked whelks, drained

Preparation info

Serves
2

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

This salad is a popular appetizer, often eaten as a snack with drinks. The saltiness of the whelks mingles with the heat of the chilli and the refreshing coolness of the cucumber, creating a captivating combination of tastes and textures.

Ingredients

300 g/11 oz cooked whelks, drained
½ medium cucumber

Asia
Korea
Fish course
Starter
Snack
Pescatarian
Street Food
Spicy

Method

Wash and drain the whelks and slice them into pieces roughly 1cm/½in long.
Seed the cucumber and then slice it into long, thin matchstick strips. Cut the carrot into thin julienne strips and slice the spring onions into thin strips.
Blend all the dressing ingredients in a bowl, mixing them together thoroughly.
Combine the whelks with the cuc

Ingredients

Method

Photos