Spicy and Sweet Seasoned Cockles (Kkomak Muchim)
Craving Seasoned Cockles? Enjoy Them Anytime!
We’ve prepared a delicious batch of your favorite seasoned cockles. This recipe makes the classic Korean dish incredibly flavorful and satisfying, perfect as an appetizer with drinks or a delightful side dish.
Main Ingredients
- 1kg fresh cockles
- ½ onion
- 1 cucumber
- 3 Korean green chili peppers (Cheongyang peppers)
- 2 red chili peppers
- ½ carrot
- ½ green onion
- 10 whole garlic cloves
- A small piece of dried kelp (about 5x5cm)
Cooking Instructions
Step 1
First, soak the cockles in cold water to purge any sand. Wearing rubber gloves is essential for handling shellfish, as the sharp shells can cause cuts. Rinse them thoroughly under running water about 5-6 times until the water runs clear, ensuring all the grit is removed. Be very careful!
Step 2
To cook the cockles perfectly, boil a generous amount of water in a pot. Once the water is at a rolling boil, add the cockles. A crucial tip for cooking cockles is to stir them in only one direction; this helps the meat detach cleanly from the shell. (Consider adding a video demonstration here). Once the water returns to a boil, cook for about 10 minutes. This duration is perfect for tender, succulent cockles. Overcooking can make them tough, so timing is key.
Step 3
Shelling the cockles becomes surprisingly easy after this cooking method. Insert the tip of a spoon into the rear, hinged part of the shell and twist gently. You’ll hear a ‘click,’ and the shell will open effortlessly, like unlocking a secret. Prepare all the cockles by removing their shells.
Step 4
These plump and perfectly cooked cockles are the foundation for a delicious dish! Today, we’re turning them into a vibrant seasoned cockle salad. (A separate recipe for cockle bibimbap will be posted later.)
Step 5
Now, let’s prepare the vegetables for our seasoned cockles. You’ll need ½ onion, 1 cucumber, 3 Korean green chili peppers, 2 red chili peppers, ½ carrot, and ½ green onion. For added flavor depth and aroma, we’ll also include 10 whole garlic cloves and a small piece of dried kelp.
Step 6
Finely julienne all the prepared vegetables. For the cucumber, it’s best to remove the seedy core before slicing. Slice the whole garlic cloves thinly into pieces. The occasional bite of garlic in the salad adds a delightful texture and pungent kick that many people enjoy.
Step 7
It’s time to make the seasoning sauce for the cockle salad. In a bowl, combine 3 Tbsp gochugaru, 1 Tbsp minced garlic, 2 Tbsp vinegar, 3 Tbsp sugar, 1 Tbsp sesame oil, 1 Tbsp sesame seeds, and 1 Tbsp salt. Mix everything well. You can adjust the amount of salt and sugar according to your personal preference.
Step 8
You might find the addition of dried kelp unusual, but it’s a special touch that adds a wonderful chewy texture and boosts the nutritional value! Gently combine the shelled cockles and the prepared vegetables with the seasoning sauce. Be sure to toss them lightly, using a gentle hand to avoid mashing the delicate cockles. This ensures the flavors meld beautifully without compromising the texture.
Step 9
Look at the vibrant color of these plump cockles, coated in the delicious, savory sauce! This appetizing appearance is sure to make you crave a drink.
Step 10
This spicy, sweet, and chewy seasoned cockle dish is truly the ultimate accompaniment to drinks. It pairs wonderfully with any beverage and has a magical ability to awaken even the most dormant appetite. It’s also incredibly delicious served over rice for a simple yet satisfying meal. Once you try it, you’ll understand why this dish is so beloved!
