Korean Spicy Whelks with Noodles (Golbaengi-muchim)

Thinly slice the white and light green parts of a large green onion, then shred them. If using regular green onions, use 4-5 stalks.

Thinly slice the onion.

Place the sliced green onion and onion in a bowl and soak them in cold water to remove some of the spiciness.

In a large mixing bowl, add the minced garlic and ginger.

Add gochugaru (Korean hot pepper flakes), vinegar, and gochujang (hot pepper paste) to the bowl.

Add rice syrup for sweetness. Alternatively, use 2 tablespoons of sugar.

Add 1/3 cup of the brine from the can of whelks.

Add salt and soy sauce, then mix everything well to combine.

Drain the soaked green onion and onion mixture and set aside.

Drain the canned whelks and cut them into bite-sized pieces.

Slice the cucumber and chop the green chili pepper.

Boil water in a pot and cook the somyeon noodles for about 3 minutes until cooked through but still chewy.

Drain the cooked noodles and rinse them under cold running water, rubbing them gently to remove excess starch.

Squeeze out excess water from the noodles and divide them into portions.

To the bowl with the seasoning sauce, add the cut whelks, sliced cucumber, chopped green chili, and the drained onion mixture.

Peel and thinly slice the Korean pear for garnish.

Gently mix all the ingredients in the bowl.

Add sesame oil and mix one last time.

Place the cooked noodles in a large serving bowl. Top with the spicy whelk mixture.

Garnish with the sliced Korean pear, more shredded green onion, and toasted sesame seeds.