Drain the canned whelk and cut into bite-sized pieces.

Slice the green chili and red chili into thin pieces.

Melt the butter in a pan over medium heat and add the garlic cloves.

Once the garlic turns golden brown, add the whelk and stir-fry.

Add the sliced chilies, a pinch of salt, and sesame oil. Stir to combine.

Add the corn kernels and oligosaccharide, then stir-fry until everything is well combined and heated through.