Spicy Whelk & Konjac Noodle Salad

Blanch the konjac noodles in boiling water, then drain well.

Rinse the whelk in a strainer to remove excess liquid and cut into bite-sized pieces.

Julienne the cucumber, onion, and carrot. Slice the green chili pepper diagonally.

Add the whelk, konjac noodles, and vegetables into a mixing bowl.

Add gochujang (Korean chili paste), vinegar, sugar, soy sauce, chili powder, minced garlic, and sesame oil. Mix everything well.

Sprinkle sesame seeds on top to finish.