There are different kinds of 소라 (so-ra) aka sea snail. This kind is called 참소라 (cham-so-ra), it can also be named and sold as 피뿔고둥 (pi-ppul-go-dung). It is in season in the spring. This sea snail has a orange color along the outside opening rim of the shell. This type of 소라 (so-ra) needs to be processed before used because it contains toxins that can make you sick.
Before using, wash and scrub the outside and opening of the shell. Based on on the size of the shell you need to boil it for at least 10-15 minutes in water with salt or soybean paste, and cooking wine. Do not use the water that you blanched the sea snail in, make sure to throw that water away. Do not blanch them in ice water after cooking, just let them cool on their own.
Some sea snails have a salivary gland called 침샘. This salivary gland has toxins in it and it can make you sick. You never save and eat the 침샘 (salivary gland). 참소라 does have a salivary gland.
Next, remove the snail from the shell. Next remove the 쓸개 (gallbladder) which can make you feel sick, the 침샘 which is a salivary gland that has toxins in it, and the guts which have a bitter flavor. You do not save and eat the 침샘 (salivary gland). Some people like to eat the guts, if you do eat some of the guts then don’t eat too many or you may feel sick. If you steam your sea snails instead of boil them, you still need to process them the same way (removing unwanted gallbladder and salivary gland).
Chamsora can be used cooked and seasoned as a side dish (무침), braised with soy sauce, made into porridge, blanched and eaten with sesame oil and salt (숙회), if you have uncooked frozen 참소라 meat, you can steam it from frozen before using it in dishes. 참소라 can also be cooked and added to seafood soup or cold/hot noodle dishes, steamed, or marinaded in soy sauce (참소라장).
