Step 1

Introducing the ultimate Cockle and Wild Chive Salad recipe, featuring fresh cockles and fragrant wild chives. We’ll guide you through the details, from how to perfectly boil cockles to making a delicious cockle sauce with the best flavor ratio.

Step 2

Gather all the ingredients for the recipe. For the main components, you’ll need 25 cockles (approx. 680g), wild chives about the size of a 100-won coin, 1 Tbsp of coarse salt for purging the cockles, and 0.3 Tbsp of fine salt for boiling them. For the sauce, prepare 1 Tbsp of fine chili powder, 1 Tbsp of Cheongju or Mirim, 2 Tbsp of soy sauce, 0.5 Tbsp of minced garlic, 1 Tbsp of corn syrup, 0.5 Tbsp of toasted sesame seeds, and 1 Tbsp of sesame oil. All measurements are based on a standard Korean rice spoon.

Step 3

First, let’s purge the cockles to remove any grit and enhance their freshness. Place the cleaned cockles in a bowl and add 1 Tbsp of coarse salt. Pour in enough cold water to just cover the cockles. Cover the bowl with a dark plastic bag and leave it in a cool place for about 20 minutes. After purging, gently rub the cockles together under running water to wash away any remaining impurities until the water runs clear. This thorough washing removes any dirt or sand.

Step 4

Prepare about a 100-won coin-sized amount of fragrant wild chives. Rinse them thoroughly under running water and trim them into bite-sized pieces, about 3 cm long. If the roots are particularly dirty, you can gently scrape them with the side of a knife or press them down. The slightly pungent and aromatic flavor of the wild chives will greatly enhance the salad.

Step 5

Transfer the purged and cleaned cockles to a pot. Add 0.3 Tbsp of fine salt and enough water to cover the cockles. Bring to a boil over high heat. Adding a little salt helps to remove any fishy odor from the cockles and enhances their natural sweetness.

Step 6

The cockles are cooked when they start to open their shells. It’s crucial not to overcook them, as they can become tough and lose their flavor. Remove them from the boiling water as soon as their shells open. Boiling for about 2-3 minutes is usually sufficient.

Step 7

Immediately rinse the boiled cockles under cold running water to stop the cooking process and cool them down. While the cockles are still warm, gently pry the meat from the shells; it should come out easily. Set aside the extracted cockle meat.

Step 8

[Making the Delicious Cockle Sauce] Now, it’s time to prepare the sauce that will define the flavor of your Cockle and Wild Chive Salad. In a bowl, combine 1 Tbsp of fine chili powder, 1 Tbsp of Cheongju or Mirim, 2 Tbsp of soy sauce, 0.5 Tbsp of minced garlic, 1 Tbsp of corn syrup, 0.5 Tbsp of toasted sesame seeds, and 1 Tbsp of sesame oil.

Step 9

Stir all the sauce ingredients together with a spoon until well combined and smooth, ensuring there are no lumps. Mix thoroughly until all the seasonings are evenly distributed.

Step 10

Place the prepared cockle sauce into a large mixing bowl. Add the fragrant wild chives and the extracted cockle meat. Gently toss everything together to coat the cockles and chives evenly with the sauce. Be careful not to overmix, as this can break down the wild chives.

Step 11

Your Cockle and Wild Chive Salad, filled with fragrance and umami, is now complete! It’s delicious served over warm rice or enjoyed as a side dish. It’s a perfect seasonal delicacy. Enjoy your meal!