Chewy and Tender Cockle Salad: A Must-Try Side Dish Recipe
Chewy and Tender Cockle Salad: A Must-Try Side Dish Recipe
Making Cockle Salad: Your Favorite Side Dish!
I made cockle salad after a long time. Although it takes a bit of effort, my family really wanted it, so I bought 1kg of cockles and made this. It’s a delicious side dish that will make you finish a bowl of rice in no time with its chewy texture and flavorful seasoning!
Main Ingredients- 1kg cockles (fresh and lively)
- Water (for purging cockles)
- 2 Tbsp salt (for purging)
- Cold water (for rinsing cockles)
Cooking Instructions
Step 1
Preparing Fresh Cockles: Here are 1kg of cockles bought from the market. When choosing cockles, make sure they are fresh and tightly closed when touched. Place the prepared cockles in a bowl. Dissolve 2 tablespoons of salt in about 1 liter of water to create a purging solution (approximately 2% salinity). Submerge all the cockles in this solution. To help them purge more effectively, cover the bowl with a black plastic bag or a lid to create darkness. Let them purge for at least 2 hours.
Step 2
Making Delicious Seasoning (Step 1): While the cockles are purging, let’s make the delicious seasoning. First, measure and prepare 1/2 tablespoon of minced garlic and 2 tablespoons of finely chopped green onions. Add 1 teaspoon of seasoned salt for adjusting the saltiness. (You can use regular salt, but seasoned salt adds a bit more umami.)
Step 3
Making Delicious Seasoning (Step 2): Now it’s time to add the rest of the seasoning ingredients and mix them well. Add 1/2 tablespoon of fine chili powder for a mild spiciness, and 1 tablespoon of oligodang for a subtle sweetness. Mix in 1 tablespoon of sesame oil for a nutty fragrance and 8 tablespoons of soy sauce for a deep flavor. Finally, add 1 tablespoon of ground toasted sesame seeds to complete the fantastic seasoning mix, perfectly portioned for 1kg of cockles! Stir everything gently to combine.
Step 4
Boiling the Cockles: After purging for 2 hours, rinse the cockles thoroughly under running water until clean. Place the rinsed cockles in a pot with enough water to cover them and bring to a boil over high heat. The cockles are cooked when 2-3 shells start to open, but I boiled them a little longer to achieve a chewier texture. (Adjust the boiling time according to your preference.)
Step 5
Preparing the Boiled Cockles: Once cooked, immediately remove the cockles and quickly rinse them under cold water. This helps the cockle meat become firmer and easier to separate from the shell. Carefully remove one half of the shell, leaving the cockle meat attached to the other half of the shell. (Make sure to clean out any remaining sand or debris inside the shell.)
Step 6
Layering in the Container: Arrange the prepared cockles in a single layer at the bottom of your food container. Placing them with the meat-side up will help the seasoning distribute evenly.
Step 7
Adding the Seasoning: Pour the delicious, homemade seasoning sauce generously over the cockles. Make sure the seasoning coats the entire surface of the cockle meat.
Step 8
Finishing the Cockle Salad: If you have extra cockles, you can layer them on top of the seasoning, followed by another layer of seasoning. This stacking method makes it visually appealing and ensures the seasoning penetrates well. Your delicious cockle salad is now complete! Doesn’t it look appetizing? You can enjoy it immediately, or let it chill in the refrigerator for an even richer flavor.
