Golbaengi Muchim

Drain the 250g canned whelk, reserving 30g of the whelk brine. If the whelk pieces are large, slice them into bite-sized pieces.

Thinly slice the 150g cucumber into half-moon shapes. Thinly slice the 100g onion. Julienne the 50g carrot. Roughly chop the 20g perilla leaves. Slice the 30g green onion diagonally.

In a large mixing bowl, combine the 60g gochujang, 15g gochugaru, 30g rice vinegar, 20g granulated sugar, 15g minced garlic, 10g sesame oil, 5g toasted sesame seeds, and the reserved 30g whelk brine. Mix well to create the spicy dressing.