Spicy and Sweet Cockle and Potato Stew: A True Rice Thief!
Super Simple Cockle and Potato Stew Recipe: Eat a Bowl of Rice in No Time!
This cockle and potato stew features chewy cockles and fluffy potatoes deeply infused with a spicy and sweet sauce, making it a perfect accompaniment to rice. We’ll share a secret for a simple yet profound flavor!
Main Ingredients- 2 medium potatoes
- 10 cockles
- 1/4 onion
- 1 piece (approx. 10cm) green onion
- A small amount of dried anchovies for broth (optional, for enhanced umami!)
Spicy & Sweet Sauce- 1 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sugar
- 1 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sugar
Cooking Instructions
Step 1
Wash the potatoes thoroughly and slice them into flat pieces about 2cm thick. It’s important to cut them to a suitable thickness so they don’t break apart while cooking.
Step 2
Place the dried anchovies (or dried kelp) at the bottom of the pot, then artfully arrange the sliced potatoes on top. Adding anchovies or kelp will significantly deepen the stew’s savory flavor.
Step 3
Drizzle 1 Tbsp of soy sauce and 1 Tbsp of sesame oil evenly over the potatoes. Pre-seasoning with soy sauce and sesame oil helps the flavors penetrate better.
Step 4
Add enough water to almost cover the potatoes. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 10-15 minutes until the potatoes are tender. Check occasionally and be careful not to let it burn.
Step 5
Once the potatoes are almost cooked, place the thinly sliced onion over them. The onion will cook along with the potatoes, adding a natural sweetness.
Step 6
Add the cleaned cockles and diagonally sliced green onions attractively. Now, turn off the heat, pour the pre-mixed sauce over everything, and cover with a lid. The residual heat will allow the sauce to gently infuse, making it even more delicious!
Step 7
Finally, add the remaining sauce ingredients: 1/2 Tbsp minced garlic, 1 Tbsp gochugaru, 1/2 Tbsp sugar, and 1 Tbsp sesame oil to the sauce mixture and gently stir. Cover the pot and let it cook for another 5 minutes using the residual heat. This will ensure the sauce evenly coats all ingredients, resulting in a fantastic cockle and potato stew!
