Blanched Conch recipe - ingredients, nutrition and when to eat it
Blanched conch is served with cucumber and vinegar chili sauce after briefly cooking the conch.
Blanched conch is served with cucumber and vinegar chili sauce after briefly cooking the conch. Its chewy texture and fresh ocean flavor make it a good fit for a spring or summer evening or a light snack with drinks.
Seafood · 25 minutes to cook
Nutrition (per 1234g serving): 206.7 kcal · protein 27g · carbohydrate 19.5g · fat 2.3g · sodium 448.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Conch can become tough if boiled too long, so cook it just until the flesh firms up.
Tips: It’s easier to remove the flesh by twisting it out with chopsticks or a fork.
Tips: Serve the vinegar chili sauce just before eating rather than tossing it in advance, so the cucumber stays crisp longer.
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Ingredients (1 serving)
- Whelk — 120 g
- Cucumber — 0.5 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 Tbsp
- Garlic — 1 clove
- Toasted sesame seeds — 0.5 tsp
- Water — 1000 ml