Spicy Cockle Salad Recipe (Kkomak Muchim)
Spicy Cockle Salad Recipe (Kkomak Muchim)
The Ultimate Winter Delicacy: Flavorful Cockle Salad
Craving a delicious side dish that screams winter? Look no further than this irresistible Kkomak Muchim (Spicy Cockle Salad)! Surprisingly easy to make, this dish is not only a flavor explosion but also packed with iron, making it a healthy and satisfying choice. Get ready to impress your taste buds!
Main Ingredients- 1 bunch of cockles (approx. $5 worth at market)
- Scallions, a small amount for garnish
Seasoning Ingredients- 2 Tbsp coarse salt (for cleaning cockles)
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1.5 Tbsp sugar
- 0.5 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 2 Tbsp coarse salt (for cleaning cockles)
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1.5 Tbsp sugar
- 0.5 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the fresh cockles. I bought a bunch for about $5 at the market. Although they look voluminous due to their shells, they yield about two servings when cooked. It’s important to choose cockles that are plump and full. Even within the same variety, the size can vary, so select carefully.
Step 2
Now, let’s clean and purge the sand from the cockles. Place the cockles in a bowl and add 1 tablespoon of coarse salt. Gently rub them to clean without damaging the shells. Rinse them under cold water about three times to remove any mud. For effective purging, submerge the cockles in water with salt (mimicking seawater salinity) and cover with a black plastic bag or foil. Leave them in a dark place for about 2 hours. (Note: Many markets now sell pre-purged cockles.)
Step 3
After purging, rinse the cockles thoroughly under running water using a colander. In a pot, add enough water to cover the cockles along with 1 tablespoon of salt and bring it to a rolling boil. Once the water is boiling, add the purged cockles. Use a spoon to stir them in one direction to prevent them from sticking together and ensure even cooking.
Step 4
The timing of cooking the cockles is crucial. Not all cockles will open simultaneously. It’s best to remove the cockles as they begin to open; this helps maintain their chewy, tender texture. Remember to always stir them in one direction while boiling!
Step 5
As soon as about half or more of the cockles have opened their shells, immediately turn off the heat. Then, rinse them under cold running water to cool them down. I rinsed mine about three times, like giving them a shower. This helps to lock in the juices and keep them delightfully chewy.
Step 6
Drain the cockles completely after rinsing. Any remaining water can dilute the seasoning, so ensure they are well-drained.
Step 7
Now, let’s make the flavorful seasoning! In a bowl, combine 1 tablespoon of minced garlic, 2 tablespoons of gochugaru, 2 tablespoons of soy sauce, 1.5 tablespoons of sugar, 0.5 tablespoon of sesame oil, and 1 tablespoon of toasted sesame seeds. Mix everything thoroughly. You can adjust the ingredient ratios to your personal preference.
Step 8
Gently toss the drained cockles with about half a tablespoon of the prepared seasoning at a time. Be careful not to break the shells. Ensure the seasoning coats each cockle evenly. Once combined, you’ll have a truly delicious Kkomak Muchim, worthy of its ‘rice thief’ reputation!
Step 9
Serve this delicious cockle salad over a bowl of warm rice. Try adding a generous spoonful to your rice and mixing it all together! The savory taste and chewy texture are a match made in heaven. It’s so good, you’ll definitely give it a thumbs up!
