Prepare the seasoning sauce by combining minced garlic, ginger, red chili powder, apple cider vinegar, gochujang, rice syrup, salt, and soy sauce. Mix well until evenly combined.
2
Slice the green onion and onion, then soak in cold water to remove the sharp flavor. Drain well before use.
3
Open the canned whelk, drain and rinse the whelk meat, reserving 1/3 cup of the brine. Cut the whelk into bite-sized pieces.
4
Slice the cucumber into about 1.5 cups of thin slices, chop the green chili pepper, and add to the bowl with the whelk, onion, and green onion. Do not mix yet.
5
Boil a pot of water and cook the noodles until they float to the surface. Continue cooking for about 2 minutes until they are chewy but cooked through. Drain the noodles.
6
Cut the pear just before serving to prevent browning. Toss all ingredients including the vegetables, whelk, and pear with the seasoning sauce and reserved brine until well combined.
7
Place the cooked noodles in a serving bowl, top with the mixed whelk salad, drizzle with sesame oil, and sprinkle with toasted sesame seeds. Serve immediately.
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