Spicy Korean Whelk Salad Bento

I had a can of Bai-Top shell in my pantry that I’ve been dying to use up because I love whelk (more commonly known as scungilli) and the spicy Korean salad style (called golbaengi muchim) is one of my favorite ways to eat it.

Spicy, sweet, and full of the flavor of the sea, it’s a wonderful accompaniment to a bowl of hot white rice (and/or beer.)

Ingredients

• 1 can Bai-top shell (whelk simmered in sweet soy dashi stock, about 1.5 cups)
• 2 sprigs of spring onion, sliced
• 1/2 cup cucumber, diced
• 1/2 cup bell pepper, diced
• 1 tablespoon Korean red pepper flakes (more if you like it hot)
• 1 teaspoon sesame oil
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon white vinegar (or rice vinegar)
• 3 cloves garlic, minced

1. Combine all the ingredients and toss to coat evenly.