Yields: 2–4 servings
Prep time: 15 minutes
Ingredients:
The Base:
- 1 can (approx. 14 oz) Bai Tai shells (Whelks), drained
- 1/2 bunch Watercress, chopped (optional)
- 1/4 Yellow or white onion, thinly sliced
- 2 stalks Green onion, chopped
- 2 Gochu (Korean green chilies), sliced
- 1/2 Cucumber, sliced (optional)
The Sauce:
- 3 Tbsp Vinegar (Rice vinegar recommended)
- 2 Tbsp Gochugaru (Korean red chili flakes)
- 1 Tbsp Shoyu (Soy sauce)
- 1 Tbsp Sesame seed oil
- 1 tsp Sesame seeds (for garnish)
Instructions
- Prepare the Whelks: Drain the can of Bai Tai shells. If the pieces are very large, you can slice them into bite-sized halves.
- Combine Aromatics: In a large mixing bowl, toss together the drained whelks, watercress, sliced onion, green onions, and sliced chilies.
- Make the Dressing: In a small separate bowl, whisk together the vinegar, gochugaru, shoyu, and sesame oil until the chili flakes are well incorporated.
- Toss and Garnish: Pour the sauce over the ingredients in the large bowl and toss gently until everything is evenly coated.
- Finish: Transfer to a serving plate and sprinkle with sesame seeds and optional cucumber slices.
Mom’s Tip: This dish is traditionally served with a side of boiled thin wheat noodles (somyeon). You can toss the noodles right into the extra sauce!
