Chewy & Tender Clam Salad (Kkomak Muchim)
The Ultimate Recipe for Savory Clam Salad Seasoning
Hello, it’s Song Pro, a woman who enjoys a drink at home! I have a particular fondness for seafood appetizers, and today I’m sharing my go-to recipe for Kkomak Muchim (seasoned cockles), which is perfect as a side dish or a drinking snack. This is my mother’s authentic Jeolla-do style Kkomak Muchim seasoning recipe, a dish that was a sensation in my lunchbox even back in elementary school.
Main Ingredients- 700-800g of ark shells (Kkomak)
Seasoning- 4 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp minced green onion
- 1 Tbsp minced chili pepper (e.g., Cheongyang pepper)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 4 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp minced green onion
- 1 Tbsp minced chili pepper (e.g., Cheongyang pepper)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
While preparing the clams, start boiling water in a pot, enough to cover the clams. Put on rubber gloves and vigorously scrub the clams under running water to remove any dirt or impurities from their shells. I usually skip the purging/de-sanding step.
Step 2
Once the water comes to a rolling boil, add the clams. Gently stir them in a clockwise motion as they cook. You don’t need to stir them constantly.
Step 3
When a few clams begin to open their shells, turn off the heat after a short while and remove the clams. Overcooking will cause the clams to lose their juicy flavor, so be mindful of the cooking time. (This is a point my mother always emphasized!) At this stage, scoop out about a cup of the clam cooking water and set it aside. This water will be used to rinse off any residual grit.
Step 4
While the clams are still warm, carefully pry open one side of the shell (this helps retain the delicious clam juice). If any clams have a lot of mud residue, lightly rinse them in the reserved clam cooking water. This way, they won’t lose their flavor and will taste even better. Now you understand why I don’t purge them separately! As I’m opening the shells, my daughter often comes to watch and enjoys the freshly opened clams. Eating them right after boiling, while they’re still filled with juice, is the best! They’re delicious even without extra seasoning!
Step 5
Finally, add the prepared seasoning to the opened clams and gently toss to combine. Your Kkomak Muchim is now complete! You can also enjoy the boiled clams and seasoning separately for dipping. The clams themselves have a natural savoriness, making them an excellent accompaniment to drinks!
