Chewy and Delicious Winter Season Pikojo Gae (Ark Shell) Salad Recipe
A Superb Chewy Texture! How to Make Winter Delicacy Pikojo Gae Salad
Pikojo Gae are about twice the size of kkomak (cockles), offering double the chewy texture and double the satisfying fullness. This recipe shows you how to make a sweet, sour, and spicy salad using these large, seasonal ark shells, just like you would make kkomak salad. It’s the perfect appetizer to whet your appetite during winter!
Main Ingredients- 12 Pikojo Gae (Ark Shells)
- 2 Tbsp Rice Wine or Cooking Wine (to remove fishy smell)
Cooking Instructions
Step 1
First, wash the pikojo gae thoroughly under running water. Soak them in salt water (using natural sea salt) for about 1 hour to help them expel any sand or impurities. Rinse them again after purging. Prepare to boil the ark shells by filling a pot with plenty of water and adding 2 Tbsp of rice wine or cooking wine to eliminate any unpleasant smell.
Step 2
Add the purged ark shells to the boiling water and cook, stirring in one direction. Once about 2-3 shells start to open their mouths, turn off the heat and let them cook through with the residual heat. Be careful not to overcook them, as they can become tough.
Step 3
Drain the well-cooked ark shells and let them cool slightly. They are delicious dipped in gochujang (spicy red chili paste) sauce as they are, but today we’ll be tossing them in a spicy and sweet dressing. The shells, even with some attached, look appetizing.
Step 4
Once slightly cooled, remove the shells from the cooked ark shells, leaving only the meat. While they have a slightly different shape than kkomak, the exposed meat is plump and ready. Using one half of the shell as a base can make for a visually appealing presentation on the plate.
Step 5
In a bowl, combine 3 Tbsp soy sauce, 1.5 Tbsp gochugaru, 1 Tbsp oligodang (or honey), 0.5 Tbsp minced garlic, 1 Tbsp finely chopped scallions, 1 Tbsp sesame oil, and 0.5 Tbsp toasted sesame seeds. Whisk everything together well to create the dressing. You can add sugar or plum extract to your preference.
Step 6
Pour the delicious dressing you just made over the prepared pikojo gae meat. Gently toss them to ensure the dressing coats the shells evenly. Be careful not to mix too vigorously, as this can break the ark shell meat; a gentle toss is key.
Step 7
Your delicious Pikojo Gae salad is now complete! The chewy texture and savory flavor are exceptional, making this dish perfect as a side dish with rice or as a delightful appetizer. The large size of the ark shells provides a wonderfully satisfying bite, offering a truly special winter delicacy.
