Perfect Boiled Whelk Recipe: Tender and Delicious
The Secret to Boiling Whelks Without Fishiness and Preparing Them Neatly
Discover the best way to boil fresh whelks, capturing their ocean flavor while eliminating any fishy smell, and learn how to clean them perfectly. Enjoy delicious whelks at home that rival those from specialty stores!
Main Ingredients
- 20 fresh whelks
- 1.2 liters water
- 2 Tbsp coarse salt
- 100ml soju (for removing fishiness)
Cooking Instructions
Step 1
First, thoroughly wash the whelks. To remove any dirt or debris stuck in the shells, it’s best to scrub them carefully with a kitchen brush.
Step 2
After cleaning the shells,
Step 3
lightly rinse the whelks again under running water. This helps remove any remaining soil or impurities on the surface.
Step 4
Now, prepare a pot for boiling the whelks. Pour 1.2 liters of clean water into the pot.
Step 5
Add 2 tablespoons of coarse salt to help remove any unpleasant odors and enhance the savory flavor. Coarse salt also aids in osmosis, helping to make the whelk meat more firm and springy.
Step 6
Also, add 100ml of soju, which is very effective at eliminating any fishy smell. Soju is excellent for removing the whelk’s characteristic aroma.
Step 7
Now, place the pot over high heat and wait for the water to reach a rolling boil. If the water is boiling vigorously, the temperature won’t drop significantly when you add the whelks, ensuring they cook evenly.
Step 8
Once the water is boiling vigorously,
Step 9
carefully add the prepared whelks. Avoid overcrowding the pot, as this can lower the water temperature and affect cooking. Add a suitable amount based on your pot size.
Step 10
The cooking time varies depending on the size of the whelks, but generally, boil them for 10 to 15 minutes. Overcooking can make them tough, so be mindful of the time. You can also take one out to check for doneness.
Step 11
Once boiled, don’t rinse the whelks immediately with cold water. Instead, drain them in a colander and let them cool slightly. Handling very hot whelks can cause burns, and cooling them too quickly might cause them to lose their juices.
Step 12
Once the whelks have cooled down a bit, prepare to extract the meat using a chopstick. Insert the chopstick into the opening of the shell and gently twist while pulling to easily separate the meat.
Step 13
From the extracted whelk meat, neatly trim away the digestive gland, which can contribute a slightly bitter taste. You can usually grasp the end of the gland and pull it out easily.
Step 14
Along with the digestive gland,
Step 15
also cut away the greenish gall bladder (liver), as this can also be bitter. Remove it cleanly.
Step 16
Cut the cleaned whelk meat into bite-sized pieces,
Step 17
either in half or into strips. At this stage, also remove the yellowish, hard salivary gland located near the head of the whelk. This can be unpleasant to chew and affect the texture, so be sure to remove it.
Step 18
Arrange the neatly prepared whelks on a plate for a beautiful presentation. They are delicious served with a fresh dipping sauce like ssamjang or gochujang!
