Chewy & Delicious! Seasoned Cockle Salad Recipe
Perfect for Late-Night Snacks or Drinks! Enjoy a Tangy, Sweet, and Chewy Seasoned Cockle Salad
Try making a spicy, sour, and sweet salad with large cockle meat, often called ‘Pijo-gae’, just like a snail salad! The chewy texture and savory flavor are exquisite, making it a perfect dish for late-night snacks or with drinks. Prepare a special side dish that will whet your appetite on ordinary days or for special occasions.
Main Ingredients- Cooked Cockle Meat 350g (Pre-cooked for convenience)
- 1 Small Onion
- 1 Cucumber (Spiny cucumber preferred)
- 1/4 Carrot
Seasoning Ingredients- 1 tsp Spicy Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Jorim Ganjang (Soy sauce for simmering/braising)
- 1 tsp Minced Garlic
- 1 Tbsp Oligodang (Oligosaccharide syrup)
- 1 Tbsp Sugar
- 1 Tbsp Double-strength Vinegar
- 1 Tbsp Toasted Sesame Seeds
- 1 tsp Spicy Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Jorim Ganjang (Soy sauce for simmering/braising)
- 1 tsp Minced Garlic
- 1 Tbsp Oligodang (Oligosaccharide syrup)
- 1 Tbsp Sugar
- 1 Tbsp Double-strength Vinegar
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Prepare ‘Cooked Cockle Meat’ found in supermarkets. Rinse them lightly under cold water to clean, then drain them completely in a colander. This helps to remove any fishy odor and allows the seasoning to penetrate well.
Step 2
Thinly slice the small onion into shreds. If you prefer less spiciness, soak the onion shreds in cold water for about 5 minutes to remove their pungent taste, then drain them thoroughly in a colander. The blanched onion will add a refreshing crunch.
Step 3
Slice the cucumber into thin, half-moon shapes, about 0.5 cm thick. Make sure not to slice them too thinly to maintain their crisp texture. Julienne the carrot into similar-sized pieces as the cucumber. These will add color and a delightful crunch.
Step 4
In a bowl, combine all the seasoning ingredients: 1 tsp spicy gochujang, 2 Tbsp gochugaru, 2 Tbsp jorim ganjang, 1 tsp minced garlic, 1 Tbsp oligodang, 1 Tbsp sugar, and 1 Tbsp double-strength vinegar. Mix well to create the dressing. Preparing the dressing in advance makes mixing with the ingredients easier.
Step 5
If any of the cooked cockle meats are large, cut them in half. Add the prepared cockle meat, sliced onion, cucumber, and carrot to a mixing bowl. Pour the prepared dressing over them. Sprinkle with 1 Tbsp toasted sesame seeds. Gently toss everything together until well combined. Be careful not to mix too vigorously, as this could break down the cockle meat.
Step 6
Finally, for an extra touch of flavor, drizzle a little sesame oil to your preference. This will add a nutty aroma and enhance the overall taste. Plate your delicious seasoned cockle salad and enjoy!
