How to Boil Whelks (Sora): Perfectly Cooked & Tender
Enjoy the Taste of the Sea! A Complete Guide to Boiling Whelks
Learn how to easily prepare delicious, chewy boiled whelks (sora) at home. This guide provides detailed tips, making it perfect for beginners.
Ingredients- 7 fresh whelks (Sora)
- 1/2 cup Soju (Korean rice wine, for removing fishy odor)
Cooking Instructions
Step 1
First, it’s important to clean off any debris from the whelk shells. Use a scouring pad or a brush to scrub the shells thoroughly. Rinse them several times under cold running water. Place the cleaned whelks in a pot and add enough water to cover them completely. Adding about 1/2 cup of soju at this stage helps eliminate any fishy odor, resulting in a more delicious whelk dish. Boil over high heat for 10 to 15 minutes. The boiling time can be adjusted based on the size of the whelks.
Step 2
Once the whelks are boiled, you’ll use a chopstick to extract the meat. Gently insert the chopstick into the opening of the whelk. When you feel it touch the meat, twist the chopstick and carefully pull the meat out. Be gentle to avoid breaking the meat.
Step 3
Now it’s time to prepare the whelk meat. Separate the tough innards and the dark part attached to the shell. Slice the whelk meat in half. Locate and remove the hard, white cartilage (often called the ‘rice grain’) near where the chopstick was inserted. Removing this part is crucial for a pleasant texture, as it can be quite chewy.
Step 4
Slice the cleaned whelk meat into bite-sized pieces. Slicing them too thinly might reduce the chewiness, so cutting them into appropriate, manageable pieces is recommended.
Step 5
Finally, arrange the sliced boiled whelks attractively on a plate for a perfect presentation of your delicious boiled whelk dish! You can enhance the flavor by serving it with a side of spicy red chili paste sauce (gochujang-based) or soy sauce with wasabi. Enjoy the fresh taste of the sea conveniently at home!
