12.334 Chamsora Sukhoe

Cycle 12 – Item 334

5 (Sun) December 2021

Chamsora Sukhoe


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.



2 thoughts on “12.334 Chamsora Sukhoe

  1. 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.

    1. 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.

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