How to Make Clear and Spicy Fresh Whelk Soup (Saeng Golbaengi Tang)
Clear Whelk Soup Recipe Using Fresh Whelks
Discover the treasure from the deep East Sea – fresh whelks! Create a refreshing and deeply flavorful whelk soup with this recipe. Fresh whelks are rich in protein, making them great for diets. They also contain histine and zinc for skin beauty, and vitamins A and taurine for fatigue recovery, truly a precious ingredient. Make this clear and invigorating whelk soup with seasonal fresh whelks to delight your family’s health and taste buds. This guide provides detailed steps, making it easy even for beginners.
Ingredients- 10 Fresh Whelks
- 1.5 Liters Water
- 1 Seafood Dried Anchovy and Kelp Broth Pack
- 1 Tbsp Minced Garlic
- 1/2 Korean Chili Pepper (Cheongyang)
- 1/2 Red Chili Pepper
- 1/4 White Part of a Leek
- 1/2 Tbsp Coarse Sea Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
Prepping the vegetables beforehand will make the cooking process much smoother. Prepare the white part of the leek and slice it into rounds. Similarly, remove the seeds from the Korean chili pepper and red chili pepper and slice them into rounds. If you prefer it spicier, you can increase the amount of Korean chili pepper or include the seeds. Measure out 1 tablespoon of minced garlic and 1/2 tablespoon of coarse sea salt. You can adjust the amount of garlic and salt to your taste.
Step 2
The purging process is crucial for fresh whelks. Pour 1 liter of cold water into a bowl and dissolve 1-2 tablespoons of salt to create a saltwater solution. Add the fresh whelks to this saltwater and let them soak for about 30 minutes. This will help them expel any impurities and mud.
Step 3
After soaking for 30 minutes, you’ll notice the water has become cloudy. Rinse the whelks 1-2 times under cold running water until the water runs clear. Drain the rinsed whelks thoroughly in a colander.
Step 4
Now, let’s make the refreshing broth. Pour 1.5 liters of water into a pot and add 1 seafood dried anchovy and kelp broth pack. Simmer over medium heat for about 15 minutes to extract a rich broth. Once the broth is ready, remove the broth pack. Add the purged fresh whelks to the pot. Skim off any foam that forms while simmering for a cleaner tasting soup.
Step 5
After adding the whelks, continue to simmer for a total of 15 to 20 minutes. This allows the whelks to cook through and the broth to become more flavorful. Be mindful of the cooking time, as overcooking can make the whelks tough.
Step 6
We’re in the final stages. Add the prepared 1 tablespoon of minced garlic and 1/2 tablespoon of coarse sea salt to the simmering whelk soup. Then, add the sliced half Korean chili pepper, half red chili pepper, and the quarter white part of the leek. Adding these vegetables will enhance the flavor and aroma.
Step 7
Finally, sprinkle a pinch of black pepper to your liking. The pungent aroma of the pepper will further elevate the refreshing taste of the whelk soup.
Step 8
Simmer for a little longer to allow the ingredients to meld together beautifully, and your delicious fresh whelk soup will be ready to enjoy. Serve it warm!
