STEP 1/5
Prepare a 400g can of whelk, put the whelk in a pan, add 1 tablespoon of soup, and stir-fry slightly. And prepare 2 tablespoons of sea snail soup separately with a drop of sesame oil.
STEP 2/5
Add 2 tablespoons of red pepper paste, 2 tablespoons of fine red pepper powder, 2 tablespoons of starch syrup, 1 tablespoon of sugar, 2 tablespoon of vinegar, 1 tablespoon of minced garlic, and stir to mix the seasoning evenly.
STEP 3/5
Cut the cucumber in half and cut it into the right size, then cut the onion () and Cheongyang red pepper (three) into the right size. Cut only the stem of the green onion in half, take out the center, roll it up and slice it thinly.
STEP 4/5
Soak the chopped vegetables in sweet vinegar water for about 5 minutes, remove the water, and store them in the refrigerator for a while.Mix the whelk with the sauce, then add the cool vegetables that were stored in the refrigerator, and it becomes a delicious whelk.
STEP 5/5
Boil the noodles (100g), wash them in cold water, and put the remaining sauce in the noodles. Add chopped kimchi.Put the sea snail salad on it and sprinkle a little bit of sesame oil and sesame seeds to complete the sea snail bibimmyeon.