Spicy and Sweet Cockle Salad (Seasoned with Gochujang)
Spicy and Sweet Cockle Salad (Seasoned with Gochujang)
Super Easy Cockle Can Salad – Perfect for Appetizing!
Cockles, in season from November to March, are rich in amino acids and make a delightful dish, especially for boosting appetite during winter. However, improperly cleaning fresh cockles can be frustrating, leading to gritty sand or muddy flavors. Today, we’re making it easy and convenient by using canned cockles. Enjoy this delicious and simple cockle salad!
Main Ingredients- 2 cans of canned cockles (drained)
- 1/4 medium onion
- 1/6 medium carrot
- 1 Korean green chili pepper (or mild green pepper)
- 7 perilla leaves
- 1 Tbsp sesame seeds
- 3 Tbsp “gochujang”-based spicy sauce (cho-gochujang)
Cooking Instructions
Step 1
First, prepare the vegetables. Finely julienne the onion and carrot. Remove the seeds from the Korean green chili pepper and slice it thinly. Stack the perilla leaves, roll them up, and thinly slice them. (Tip: If using young onions, they are less pungent and don’t require soaking to remove spiciness.)
Step 2
Prepare the two cans of cockles. Canned cockles are already cooked, making preparation simple and providing a generous amount for a satisfying meal.
Step 3
Drain the cockles from the can using a sieve. Blanch them briefly in boiling water (about 10 seconds), then rinse under cold water and let them cool. This step makes the cockles delightfully firm and chewy. (Caution: Avoid blanching for too long, as they can become tough.)
Step 4
In a large bowl, combine the prepared vegetables, blanched cockles, sesame seeds, and “cho-gochujang” (spicy paste). Gently toss everything together until well combined. (Tip: Mix gently to prevent the vegetables from breaking apart.)
Step 5
And there you have it – a perfectly tangy, sweet, and chewy cockle salad! This dish is ideal for those times when your appetite needs a little boost. With this delicious cockle salad, you’ll easily finish two bowls of rice! Enjoy your meal!
