Spicy and Sweet Cockle Salad Recipe (Kkomak Muchim)
How to Make Delicious Kkomak Muchim: A Recipe for Chewy Cockles
Cockles are packed with high-quality protein, vitamins, and essential amino acids, making them great for growth! This nutritious shellfish is perfect for your children. Make this delicious Kkomak Muchim for your family!
Main Ingredients- 1kg fresh cockles
Vegetable Toppings- 1-2 Cheongyang chili peppers (adjust to your spice preference)
- 1 Tbsp minced garlic
- 1/4 Carrot
- 2 stalks Scallions or the white part of green onions
Spicy and Sweet Cockle Dressing- 1 tsp Korean soy sauce (Guk-ganjang)
- 3 tsp Regular soy sauce (Jin-ganjang)
- 2 tsp Water
- 1 tsp Sesame oil
- 1 tsp Red pepper flakes (Gochugaru)
- 1 tsp Toasted sesame seeds
- 1-2 Cheongyang chili peppers (adjust to your spice preference)
- 1 Tbsp minced garlic
- 1/4 Carrot
- 2 stalks Scallions or the white part of green onions
Spicy and Sweet Cockle Dressing- 1 tsp Korean soy sauce (Guk-ganjang)
- 3 tsp Regular soy sauce (Jin-ganjang)
- 2 tsp Water
- 1 tsp Sesame oil
- 1 tsp Red pepper flakes (Gochugaru)
- 1 tsp Toasted sesame seeds
Cooking Instructions
Step 1
First, it’s crucial to clean the cockles thoroughly. Hold the cockles together and rub them vigorously against each other under running water, perhaps with some coarse salt or baking soda. This scrubbing action helps remove dirt and debris from between the shells. Once cleaned, soak the cockles in cold water with a little coarse salt for about 30 minutes to purge any remaining sand or impurities. If any cockles open during soaking, rinse them again and repeat the process.
Step 2
Bring a pot of water to a rolling boil. Once the water is boiling vigorously, carefully add the purged cockles. Cook them just until about 2 to 3 shells begin to open slightly. Be careful not to overcook, as this can make the cockles tough. Immediately after cooking, rinse the cockles under cold water to stop the cooking process and cool them down. Then, using a spoon or the edge of a shell, gently pry off one side of each cockle’s shell.
Step 3
Arrange the prepared cockles neatly on a serving plate, with the opened side facing up. Now, let’s prepare the flavorful dressing that will elevate the cockles. In a small bowl, combine all the dressing ingredients: Korean soy sauce, regular soy sauce, water, sesame oil, red pepper flakes, and toasted sesame seeds. Mix well. Finely chop the vegetables for the topping: carrot, minced garlic, Cheongyang chili peppers, and scallions (or green onion whites). Add these to the dressing and mix everything together. Taste the dressing and adjust the seasoning as needed – it should be pleasantly savory. Finally, generously drizzle the prepared dressing over the cockles. Your vibrant and delicious Kkomak Muchim is ready to be enjoyed! It’s a perfect blend of spicy, savory, and subtly sweet flavors.
