Sora Sukhoe || Parboiled Conch, 白灼海螺, 燙海螺, 소라숙회 1

Sora Sukhoe is a popular Korean dish featuring parboiled horned turban snails. It’s often enjoyed as an appetizer or side dish, known for its tender texture and refreshing taste.

Ingredients:

• Fresh horned turban snails (Sora)
• Water
• Salt

Instructions:

1. Clean the snails: Thoroughly clean the snails to remove any dirt or debris.
2. Boil the snails: Bring a pot of water to a boil, add a pinch of salt, and carefully add the snails.
3. Cook the snails: Cook the snails for about 5-7 minutes, or until the shells open slightly.
4. Drain and cool: Drain the cooked snails and let them cool.
5. Serve: Serve the cooled snails with a dipping sauce, such as a mixture of soy sauce, vinegar, and chili pepper flakes.

Tips:

• Freshness is key: Use fresh, live snails for the best flavor and texture.
• Don’t overcook: Overcooking can make the snails tough.
• Dipping sauce: Experiment with different dipping sauces to customize the flavor. Some popular options include a spicy gochujang sauce or a tangy ponzu sauce.