It's about 13 in 2kg of Chamsora. Chamso is sold in water, but the merchant doesn't have to explain it separatelyYes.

To prepare conch, wash the outer skin thoroughly with a special brush, especially the entrance that touches the flesh.

Add 3 tablespoons of cooking wine and 1 tablespoon of salt to 1 liter of water and bring to a boil. You can add soju instead of cooking wine. They boil the conch with it from the beginning, but I boil the water and then add the conch. Then you can eat it more deliciously because the delicious taste of the conch doesn't leave out.

When the water boils, add the conch, cover it, boil it for about 10 minutes, and let it cool after 5 minutes. The water should be about half submerged in the conch. Water may overflow while boiling, so watch and boil.

Boiled conch is said to lose weight easily if you poke the flesh and turn it around with a fork.

Remove the shell that blocked the entrance.

If you want to eat all the intestines, you can remove the green gallbladder and eat it. I didn't eat the intestines and took them off.

Cut the conch meat in half after removing the curly intestines

If you cut the conch in half, there is a yellowish salivary gland, and there is a toxin called tetramine, which causes dizziness, vomiting, abdominal pain, and stomachache if you eat a lot, so please remove this part.

If you press it with your fingernails, it comes up.

Wash the boiled conch with boiled conch water only once. If you wash it in ordinary water, the delicious water will drain, so you can get some boiled conch water and wash it as if you were rinsing it

Place the side of the conch toward the bottom and slice it thinly as if it's floating

Sora Sukhoe is eaten with oil or red pepper paste. All you have to do is add sesame oil to the oil. Add half a tablespoon of garlic, half a tablespoon of sugar, 1 tablespoon of sesame seeds, 2 tablespoon of vinegar, and 2 tablespoon of red pepper paste and mix them evenly