Spicy Seasoned Cockles: A Flavorful Side Dish Recipe
Spicy Seasoned Cockles: A Flavorful Side Dish Recipe
A Delicious and Unique Side Dish: Cockles with a Savory Seasoning
Enjoy the delightful taste of seasoned cockles, a special side dish that’s perfectly in season right now. Its unique flavor profile is sure to tantalize your taste buds!
Main Ingredients- 500g Fresh Cockles
Seasoning Ingredients- 2 Tbsp Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1/2 Scallion (finely chopped)
- 2 Red Chilies (seeds removed, finely chopped)
- A pinch of Carrot (finely minced)
- 1 tsp Ginger Syrup
- 1/2 Tbsp Plum Extract
- 2 Tbsp Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1/2 Scallion (finely chopped)
- 2 Red Chilies (seeds removed, finely chopped)
- A pinch of Carrot (finely minced)
- 1 tsp Ginger Syrup
- 1/2 Tbsp Plum Extract
Cooking Instructions
Step 1
First, we’ll prepare the fresh cockles, which are ideally sourced from Beolgyo. Let’s start by purging them. Create a saltwater solution with a salinity similar to seawater (about 30g of salt per 1 liter of water). Submerge the cockles in this solution and add two spoons (preferably stainless steel) to help them release any sand or grit. Cover the bowl with a black plastic bag to ensure darkness, which encourages purging, and let them sit for 30 minutes. (Note: We are using 500g of cockles from a larger batch of 2kg; the seasoning recipe is scaled for 500g.)
Step 2
After purging, rinse the cockles thoroughly under running water, scrubbing them gently with your hands. This step is crucial for removing any remaining impurities from the shells, ensuring a cleaner and more enjoyable taste.
Step 3
In a pot, add enough water to generously cover the cockles. Bring the water to a rolling boil over high heat. Once you see small bubbles starting to rise, indicating the water is just about to boil vigorously, add all the purged cockles to the pot.
Step 4
When boiling the cockles, it’s important to stir them gently in one direction. This helps to prevent the meat from sticking to one side of the shell. As soon as the cockles begin to open their shells, turn off the heat immediately. Keep the lid on the pot and let them steam for an additional 10 minutes. This resting period allows the cockles to finish cooking gently, resulting in tender and juicy meat.
Step 5
Carefully remove the cockle meat from their shells, and then generously top with the prepared flavorful seasoning. Your delicious seasoned cockles are now ready to be served!
Step 6
Now, let’s make the flavorful seasoning! In a bowl, combine the soy sauce, minced garlic, finely chopped scallions, finely chopped red chilies (after removing the seeds), and finely minced carrot. Add the ginger syrup for a subtle warmth and the plum extract for a touch of sweetness and tang. Mix everything well to create a perfectly balanced seasoning sauce.
