Ingredients

• 1 can canned whelk (400 g)
• 60 g dried pollack strips
• 1 cucumber (150 g)
• 1/2 onion (100 g)
• 30 g green onion
• 2 green chili peppers
• 1 teaspoon salt
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 3 tablespoons whelk broth
• 1 tablespoon gochujang
• 1 tablespoon soy sauce
• 2 tablespoons vinegar
• 1 tablespoon sugar
• 2 tablespoons starch syrup
• 1 tablespoon minced green onion
• 1 tablespoon minced garlic
• 1 teaspoon sesame seeds
• 1/2 tablespoon sesame oil
• a little salt

Instructions

1. Drain the whelk in a strainer and reserve the broth. Slice the whelk or leave it whole.
2. Soak the dried pollack in cold water, squeeze it dry, and cut into 4 cm lengths.
3. Cut the cucumber in half, slice it diagonally, and salt it with 1 teaspoon salt. Slice the onion thinly. Cut the green onion into 4 cm lengths. Cut the green chili peppers in half, remove the seeds, and slice them thinly.
4. Mix the listed seasoning ingredients to make the dressing.
5. Add the prepared whelk, dried pollack, cucumber, onion, green onion, and green chili peppers, then toss together.