March 10, 2026

Soy Sauce Whelk with Thin Noodles - This Is Even Better Than the Gochujang Version

Name: Soy Sauce Whelk with Thin Noodles - This Is Even Better Than the Gochujang Version
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: 400 g Canned whelk; 1 serving Thin noodles (somyeon); 0.33 Onion; 0.33 stalk Green onion; 2 Cheongyang chili pepper; 1 Red chili pepper; 2 sheet Perilla leaves; 1 tbsp Dark soy sauce; 1 tbsp Mirin; 0.33 tbsp Oyster sauce; 0.67 tbsp Corn syrup; 3 tbsp Olive oil; 1 tbsp Minced garlic; 1.5 tbsp Perilla oil; 0.33 tbsp Sugar; 0.33 tbsp Roasted sesame seeds; 1 to taste Dried seaweed flakes

Profile김진순 점심시간Views: 39

Cook time: 20 min
Difficulty: 1 out of 5 stars
Servings: Serves 2

Ingredients

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Serves 2

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Steps

Heat 3 tbsp olive oil in a hot pan and stir-fry 1 tbsp minced garlic until golden
Add roughly chopped onion and green onion and stir-fry for 2 minutes, then add dark soy sauce, mirin, oyster sauce, corn syrup, and 3 tbsp whelk canning liquid and bring to a boil
Once the sauce boils, add all the whelk and stir-fry until the sauce is absorbed, then add the cheongyang chili pepper and stir-fry for 2 more minutes, then transfer to a plate
Boil the thin noodles in boiling water and rinse with cold water
Add 1.5 tbsp dark soy sauce, 1.5 tbsp perilla oil, 1/3 tbsp sugar, 1/3 tbsp roasted sesame seeds, 1.5 tbsp whelk liquid, and dried seaweed flakes, and mix well with the noodles
Place the noodles on top of the soy sauce whelk and mix together

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