Spicy whelk salad (Golbaengi muchim) from Koreatown: A Cookbook (page 136) by Deuki Hong and Matt Rodbard

  • scallions
  • sesame seeds
  • soy sauce
  • carrots
  • sesame oil
  • apple cider vinegar
  • Asian pears
  • perilla
  • Anaheim chiles
  • whelks
  • somen noodles
  • gochujang
  • gochugaru
  • English cucumbers
  • Korean red chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on December 04, 2021

    I used the leftover dressing as a dip for fried fish and it was SO GOOD. Best combo ever.

  • Yildiz100 on December 01, 2021

    I made the dressing only to use on cucumber salad, as I wanted something more strongly flavored than my usual Korean style cucumber salad. This dressing was delicious and I will use it on other vegetables and cold noodles too.

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