Whelk Vegetable Salad recipe - ingredients, nutrition and when to eat it
This salad combines whelk with crisp cucumber and onion in a spicy, tangy gochujang dressing.
This salad combines whelk with crisp cucumber and onion in a spicy, tangy gochujang dressing. It’s light but full of bright flavor, making it a good choice for lunch, dinner, or a simple drinking snack.
Salads & light · 15 minutes to cook
Nutrition (per 344g serving): 344.5 kcal · protein 29.1g · carbohydrate 35g · fat 9.7g · sodium 1136.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the whelk thoroughly so the dressing doesn’t become watery.
Tips: Toss in the cucumber just before serving to keep it crisp.
Tips: If you’d like to add somyeon noodles, make a little extra dressing and prepare the cooked noodles separately.
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Ingredients (1 serving)
- Canned sea snails — 1 pc
- Cucumber — 0.5 pc
- Onion — 0.3 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 Tbsp
- Garlic — 1 clove
- Sesame oil — 0.5 Tbsp
- Toasted sesame seeds — 1 tsp