Spicy whelks with noodles (Golbaengi-muchim)

Step 1

Combine green onion and onion in a bowl. Soak in cold water for 10-30 minutes to reduce the spiciness. Rinse the green onion and onion under cold water until it’s curly and crisp. Drain well. Combine garlic, ginger, gochu-garu, gochujang, vinegar, rice syrup, salt, and soy sauce in a large bowl. Mix well and set aside. Open the can of golbaengi and drain well, reserving ⅓ cup of the brine. Cut golbaengi into bite-sized pieces. Set aside.

Step 2

Bring a medium pot of water to a boil over medium high heat and add the noodles. Stir gently with a wooden spoon to prevent them from sticking to each other. The noodles will float to the surface in 2 minutes. Stir them gently with a wooden spoon and cook for another minute. Remove from the heat and strain the noodles in a colander. Rinse them in cold running water, rubbing them with your hands to remove the starch. Drain well. Divide the noodles into 4 roughly equal portions. Roll each portion into a nice ball and place them together on a large plate.

Step 3

Add the golbaengi, cucumber, green chili pepper, sliced onion and green onion to the seasoning sauce in the large bowl. Keep some shredded green onion behind to use as a garnish later. Add the sesame oil and mix well. Pour everything over top of the noodles on the plate. Add the pear over top and then the shredded green onion on top of the pear. Sprinkle the sesame seeds over top and serve right away.

Step 4

Everyone should get their own plate. Add some of the noodles, sauce, and golbaengi to their plates, toss with chopsticks, and enjoy!