Cycle 12 – Item 334
5 (Sun) December 2021
-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)