Making chewy steamed conch, from preparing cham-sora to boiling!
The savory and light chamso is rich in taurine, which is good for preventing adult diseases! Today, I wanted to eat steamed conch that I ate on my trip to the west coast, so I cooked conch myself at home.
4 serving
Within 20 minutes
이웃사슴
Ingredients
  • conch
    1kg
  • Soybean paste
    1TS
  • bay leaf
    3piece
  • cooking wine
    little
Cooking Steps
STEP 1/8
Wash the chamsora clean with a toothbrush.
STEP 2/8
Put the chamsora in a pot so that it can see the top, add water, and add 1 tablespoon of soybean paste, 3 bay leaves, and a little cooking wine.
STEP 3/8
Cover and simmer for 15 minutes.
STEP 4/8
Poke the chamsora with chopsticks or wooden skewers, and roll it to lose weight.
STEP 5/8
Remove the internal organs at the end of the chamsora.
STEP 6/8
Remove the black gallbladder from the back.
STEP 7/8
Remove the hard scab on the top.
STEP 8/8
Cut the conch in half, remove all the mouth, salivary glands, and intestines, and cut it into bite-sized pieces to complete steamed conch.
You can eat the intestines according to your preference, but gallbladder and salivary glands can cause upset stomach, so please remove them!
Cooking review
5.00
score
  • 173*****
    score
    I was wondering if this was right, but I can tell the difference between the lips Thank you!
    2022-06-24 20:33
  • 516*****
    score
    I prepared it well and ate it Thank you.
    2020-08-15 23:52
  • kid*******
    score
    I ate it deliciously ^^
    2020-06-11 21:46
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