Chewy and Savory Cockle Pancake (Kkomakjeon): A Taste of the Season!
Crispy and Chewy Cockle Pancake Made with Seasonal Cockles
Create a delicious cockle pancake using fresh, seasonal cockles! While cockles are wonderful in seasoned dishes or salads, frying them into a pancake truly brings out their delightful chewy texture and rich umami flavor. You can use any vegetables you have in your fridge, but this recipe incorporates bell peppers and Korean chives for vibrant color and a fresh aroma. The combination of chewy cockles and crisp vegetables is so addictive, you won’t be able to stop reaching for more! Adding a touch of crown daisy (ssukgat) on top makes it visually appealing too. Enjoy this delightful snack that’s perfect for sharing with family. Try making it today!
Main Ingredients- Cockles 200g
- Pancake Mix (Buchim Garu) 1 cup
- Bell Peppers (e.g., red, yellow) 1/4 of each
- Korean Chives (Minari) a handful (approx. 20g)
- Red Onion 1/4
- Cooking Oil, generous amount
- Crown Daisy (Ssukgat) a little (for garnish)
Cooking Instructions
Step 1
First, rinse the cockles thoroughly and let them purge any sand. Then, boil them in water for about 3-5 minutes until cooked. Remove the cockle meat from the shells and chop it into bite-sized pieces. Finely chop the bell peppers, Korean chives, and red onion after washing and drying them. Chopping the vegetables finely will ensure a pleasant texture in the finished pancake.
Step 2
In a bowl, combine the chopped bell peppers, Korean chives, red onion, and the prepared cockle meat. Mix them gently. Pre-mixing the ingredients like this helps them adhere better to the batter later and prevents clumping.
Step 3
In a separate bowl, place 1 cup of pancake mix and gradually add water, mixing until a smooth batter forms without lumps. The batter should be slightly thick, enough to coat the ingredients well, but not too watery or stiff.
Step 4
Heat a generous amount of cooking oil in a pan over medium heat. Spoon portions of the cockle and vegetable mixture onto the hot pan, shaping them into flat, round pancakes. Tear the crown daisy into smaller pieces and place them attractively on top of each pancake. The aromatic crown daisy will enhance the pancake’s flavor.
Step 5
Cook over medium-low heat, flipping occasionally, until both sides are golden brown and crispy. Cooking for about 3-4 minutes per side ensures they are cooked through. These pancakes are best enjoyed hot off the pan! I couldn’t resist trying a few while they were cooking. 😊
Step 6
The well-cooked cockle pancake offers a wonderful contrast between the crisp vegetables and the chewy cockle meat. The crispy exterior and moist interior make it a dish everyone will love.
Step 7
This warm, freshly made cockle pancake is perfect as a snack or as an accompaniment to drinks like makgeolli or beer. It’s a great dish for the whole family to enjoy together.
Step 8
Made with fresh, seasonal cockles, this pancake tastes exceptionally delicious. The natural saltiness of the cockles provides enough seasoning, so you likely won’t need a dipping sauce. If you prefer, you can serve it with a simple soy sauce and vinegar dip.
Step 9
Made with fresh, seasonal cockles, this pancake tastes exceptionally delicious. The natural saltiness of the cockles provides enough seasoning, so you likely won’t need a dipping sauce. If you prefer, you can serve it with a simple soy sauce and vinegar dip.
