Spicy Whelk Salad recipe - ingredients, nutrition and when to eat it
Whelk, cucumber, and Korean water parsley are lightly tossed in a tangy-spicy vinegared chili sauce.
Whelk, cucumber, and Korean water parsley are lightly tossed in a tangy-spicy vinegared chili sauce. Its refreshing flavor makes it a great side dish for lunch or a drinking snack in the evening.
Seafood · 20 minutes to cook
Nutrition (per 308.5g serving): 243.1 kcal · protein 24.2g · carbohydrate 22g · fat 6.8g · sodium 459.4mg
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: If the whelk is very wet, the sauce can become watery, so gently pat it dry with a paper towel.
Tips: Add the Korean water parsley at the end and toss briefly to preserve its aroma and texture.
Tips: Cucumber releases water if left dressed too long, so toss everything just before serving.
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Ingredients (1 serving)
- Sea snail — 100 g
- Cucumber — 0.5 pc
- Minari (water parsley) — 40 g
- Onion — 0.3 pc
- Gochujang (Korean red chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Minced garlic — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp