Cycle 12 – Item 334
5 (Sun) December 2021
Chamsora Sukhoe
2.5
at Chojangjib
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
Chamsora is a Korean shellfish. The Naver on-line dictionary translates it as “seashell.” By a comparison of photographs, it appears to be a type of conch. When parboiled (sukhoe), the flesh becomes kinda like abalone, but not as good: more rubbery, less savory. Typically dipped in chogochujang or sesame oil with salt.
I prefer sesame oil with salt, which better allows the natural flavor (whatever little there may be) to come through.
(See also GLOBAL FOOD GLOSSARY)
(See also RESTAURANTS IN KOREA)
The meat looks like whelk to me. We catch them here in Quebec, although I don’t think there’s a huge market for it.
Upon investing an additional 2 minutes of internet research, various sources suggest the following English terms: conch, whelk, Asian/veined rapa whelk, horned turban snail.
I’m wondering how it relates to golbaengi, another seashell common in Korea, I’ve always thought of as a sea snail, but it may also be known as moon snail.
Generally, I’ve found that English vs Korean names for seafoods can be inexact/mixed up.