Whelk Soup recipe - ingredients, nutrition and when to eat it
This clear soup pairs the chewy texture of whelk with the refreshing sweetness of radish.
This clear soup pairs the chewy texture of whelk with the refreshing sweetness of radish. Freshly fragrant water parsley makes it light and pleasant for a spring or summer dinner.
Soups & stews · 30 minutes to cook
Nutrition (per 776g serving): 165.7 kcal · protein 27.7g · carbohydrate 10.6g · fat 1.4g · sodium 1507.3mg
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: Whelk can become tough if simmered too long. Add it after the broth comes to a boil and cook it only as long as needed.
Tips: Add the water parsley at the end to preserve its aroma and crisp texture.
Tips: If you're worried about sand, rinse the cleaned whelk several times under running water.
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Ingredients (1 serving)
- Whelk — 120 g
- Radish — 80 g
- Water Parsley — 30 g
- Green Onion — 20 g
- Garlic — 2 pc
- Korean red pepper flakes — 1 tsp
- Fish sauce — 1 Tbsp
- Salt — 0.5 tsp
- Water — 500 ml