Spicy whelks with noodles

Drain the whelks and rinse in cold running water, then cut each in half on a cutting board.

Bring a pot of water to a boil for the noodles.

Cut the cucumber in half lengthwise and slice thinly on the diagonal.

Slice the carrot, discarding the core, and the onion, mix both with the salt, and once the water comes out squeeze off the excess.

Make the sauce with the hot pepper paste, hot pepper flakes, garlic, salt, sugar, honey and sesame oil.

Chop the green onion and the green and red chili peppers and add them to the sauce.

Squeeze the water from the vegetables and add them to the sauce.

Cook the noodles in the boiling water with the lid on, watching so it does not boil over, testing a strand for doneness.

Drain the noodles, rinse quickly in cold water and wrap them into nests with your fingers.

Put the spicy whelk mixture in the middle of the plate with the noodle nests around it and sprinkle over roasted sesame seeds.