Chewy and Delicious Cockle Salad
A Delectable Cockle Salad Recipe: Chewy and Flavorful! (+ Tips for Cleaning Cockles)
I bought a generous 4kg of cockles during a sale at the market near my house. Since it was my first time making this dish, I was a bit worried, but it turned out so delicious that I’ve been enjoying it in various ways! It’s perfect as a side dish or even for adding to bibimbap or cold noodles.
Main Ingredients
- 4kg Fresh Cockles
- 2 Onions
- 1 Green Onion
Seasoning Ingredients
- 5 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 2 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Corn Syrup (or Oligosaccharide)
- 2 Tbsp Plum Extract
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- Pinch of Black Pepper
- 1 Block Minced Garlic (approx. 1 Tbsp)
- Drizzle of Sesame Oil
- Sprinkle of Sesame Seeds
- 5 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 2 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Corn Syrup (or Oligosaccharide)
- 2 Tbsp Plum Extract
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- Pinch of Black Pepper
- 1 Block Minced Garlic (approx. 1 Tbsp)
- Drizzle of Sesame Oil
- Sprinkle of Sesame Seeds
Cooking Instructions
Step 1
Start with fresh, live cockles. Place them in a bowl and cover with cold water. Add a generous amount of salt. This helps the cockles expel any sand or grit they may have inside, ensuring a cleaner final dish.
Step 2
Scrub the cockle shells vigorously with a brush or scrubber to remove any dirt. Rinse them thoroughly under running water until the water runs clear. Then, drain them well in a colander.
Step 3
In a large pot, bring plenty of water to a rolling boil. Once the water is boiling vigorously, add all the cleaned cockles to the pot.
Step 4
As the cockles cook, stir them continuously with chopsticks or a ladle. This ensures they cook evenly and helps prevent the shells from cracking as they open.
Step 5
When about 4 to 5 cockles have started to open their shells, turn off the heat. Let them cook for about 1 more minute, then immediately remove them from the boiling water. Be careful not to overcook them, as this will make the cockle meat tough. (If you have a large quantity, it’s best to cook them in 2-3 batches.)
Step 6
Rinse the cooked cockles under cold water to cool them down. Allow them to cool to a temperature where they are safe to handle before proceeding.
Step 7
Now, it’s time to extract the cockle meat. For any cockles that haven’t opened, you can gently pry them open by inserting the tip of a spoon or chopsticks into the shell seam and twisting it, much like turning a key.
Step 8
Here’s what the extracted cockle meat looks like.
Step 9
Gently rinse the extracted cockle meat under running water to remove any remaining debris. Avoid washing them too vigorously, as this can wash away the delicious natural juices. However, it’s important to ensure all shell fragments and lingering grit are removed to prevent any damage to your teeth while eating.
Step 10
Finely chop the green onion. You can make lengthwise cuts and then slice them crosswise for easier chopping.
Step 11
Finely dice the onion and add it to a bowl along with the chopped green onion.
Step 12
Prepare the seasoning sauce by mixing all the seasoning ingredients: soy sauce, gochujang, corn syrup, plum extract, gochugaru, minced garlic, and pepper.
Step 13
Add the cockle meat, diced onion, and chopped green onion to the bowl. Reserve a small amount of the seasoning sauce for later use (e.g., for bibim guksu). Add the remaining seasoning sauce to the bowl and gently mix everything together.
Step 14
Finally, plate the cockle salad attractively. You now have a delicious, chewy, and savory cockle salad ready to be enjoyed!
