STEP 1/3
Take out the whelk from the can and make it easy to eat Slice it thinly. Scrape the bumpy thorns on the surface with a knife, wash them, cut them in half, and slice them sideways. Chop 1/4 onions finely. Chop the white part of the green onion finely. Wash the perilla leaves and shred them. Cut the cheongyang peppers diagonally.
STEP 2/3
Put the cut whelk in a bowl and mix it with 5T of red pepper paste. 1/2T of minced garlic. 2T of red pepper powder. 2T of sesame oil. 1/2T of soy sauce. 1T of sesame seeds. Add the cucumber, onion, green onion, white part of green onion, sesame leaves, and Cheongyang chili pepper and mix them gently.