1. How to take care of a white whelk
There are many shells broken during the collection process, so wash them in running water several times

What's really comfortable is that you don't need a sea snail! If you soak it first, it becomes blurry like this, but if you rinse it three to four times, it becomes blurry.
As you can see from the video, there's a foreign substance in between. Wash ingredients clean with a brush one by one. Be careful not to hurt your hands because the skin may break while washing

You can remove the sucker when you eat it, so you don't have to remove it while washing it. It's not coming off because it's alive.:D

2. How to steam whelks
They boil it and eat it, but I usually eat it steamed because the broth doesn't taste good. Leave the meat juices on top of each other, steam it in a steamer for 15 to 20 minutes, and let it simmer for 10 minutes.
It depends on the size, so you can adjust the time.

3. How to boil whelks
Put the whelk in the cold water, add 1T of Cheongju, and boil it. (It's not the broth that I made just now

Boil it for 3 minutes after it starts to boil and remove it

If there's foam, you can remove it. You can use it as a broth.
It's blanched slightly to put it in the sea snail soup, so I boiled it for 3 minutes after it started to boil. If you boil it and eat it as it is, boil it for about 10 minutes, take it out, and eat it without rinsing cold water.

4. White whelk soup
I prepared radish, kelp, and clams only to feel the cool taste of the sea. When anchovies, depots, and shrimp are added, the soup becomes thicker, but the cool taste has decreased. So, I try to simply taste the original taste of the ingredients.

The fishy smell of the seafood that could fly was caught with green onions and garlic.
You can use minced garlic and filter it out on cotton cloth later, or you can chop whole garlic or slice it like me.
But if you're worried, please add 1T of Cheongju. (Cooking wine with less sweet taste is also good.)

I'm going to enjoy the soup today, so I boiled it once and put it in the broth I made a while ago.
I just took out the green onion roots and garlic and put in the radish. I also put a cup of clams in here.
I like clams in cold soup. You can put in the shellfish in the season

As the clams start to open their mouths, the whelk broth also adds a strong taste.
Boil it for 5 to 7 minutes. If you boil it for too long, the clams become tough.

I added 1T of tuna for the last seasoning. Soup soy sauce is good, too. Salted shrimp is good, too

I added a handful of chives at the end of Baekgolbaengtang.
If you want to drink a glass of soju, slice one more Cheongyang red pepper. I like water parsley and crown daisy instead of chives. I'm going to eat it with the kids, so I took out the cheongyang pepper