Seasoned whelk
Hello? Rice is national power. Sea snail salad is popular as a side dish for alcohol. The whelk is a high-protein, low-fat food with a chewy texture, and it is an excellent ingredient because it does not have to worry about gaining weight and can supplement protein when controlling weight. In particular, whelk's protein is good for preventing skin aging because it contains hischin mucus, and zinc is said to be effective in regenerating skin tissue. When choosing a raw whelk, it is better to choose a heavy one when you listen to it without losing weight and have elasticity. I often use canned goods because they are easy to clean. Do not store canned whelks as they are, but wash them in water and refrigerate them in an airtight container. Today, I'm going to make a sea snail salad that explodes salivary glands.
3 serving
Within 15 minutes
밥심은국력
Ingredients
  • canned whelk
    1can
  • small noodles
    3serving
  • onion
    1/2ea
  • Cucumber
    1/2ea
  • Carrot
    1/2handful
  • leek
    2ea
  • Dried squid
    1handful
  • Soy sauce
    1TS
  • Sesame oil
    1TS
  • canned whelk
    1/2cup
  • red pepper paste
    1/2TS
  • fine red pepper powder
    2.5TS
  • plum extract
    1TS
  • strawberry vinegar
    1TS
  • Starch syrup
    1TS
  • Soy sauce
    1TS
  • Sesame oil
    1TS
  • Sesame
    little
  • Salt
    little
Cooking Steps
STEP 1/10
The ingredients are green onion salad and seasoned squid salad. You can add pollack instead of seasoned squid. Slice the green onion thinly, and cut the cucumber diagonally. Carrots are sliced for color, and onions are sliced.
STEP 2/10
Small noodles are for 3 people.
STEP 3/10
If the whelk is large, cut it in half and blanch it slightly in boiling water. Blanch for 20-30 seconds and rinse in cold water to remove moisture. The reason for blanching whelks is to remove the odors that can come from cans
STEP 4/10
Soak vegetables in cold water to remove the spiciness and rinse them two or three times to remove moisture. Especially, the blue part of the green onion has sticky essence, so it's good to wash it in water.
STEP 5/10
The point of the seasoning is to add half a cup of the soup in the whelk can. Add 1/2 tablespoon of red pepper paste, 2 tablespoon of fine red pepper powder, 1 tablespoon of plum juice, 1 tablespoon of strawberry vinegar, 1 tablespoon of starch syrup, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, a little of sesame seeds, and a little salt and mix them evenly. Strawberry vinegar is my vinegar, you can add regular vinegar or increase the amount of vinegar if you want a more sour taste. The sauce needs to be watery so that the noodles can be mixed well.
STEP 6/10
Add plenty of boiling water and boil the noodles when the water boils. When the water boils again, pour 1 cup of cold water and when it boils again, pour 1 cup of cold water to make the noodles chewy. The difference in the temperature of cold water makes the noodles chewy.
STEP 7/10
Rinse noodles in cold water and drain. If you mix 1 tablespoon of soy sauce and 1 tablespoon of sesame oil, it can be seasoned and has the effect of preventing noodles from getting soggy.
STEP 8/10
Add whelk and seasoned squid and mix with half of the sauce
STEP 9/10
Add the drained vegetables and mix with the remaining sauce
STEP 10/10
It's mixed well like this way.
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