Spicy Seasoned Cockles
How to Make Delicious Spicy Seasoned Cockles
A delightful cockle salad featuring tender cockle meat perfectly complemented by a savory and slightly spicy sauce. This dish is a perfect side dish for rice or a great appetizer.
Main Ingredients- 1 pack of cockles (ensure they are fresh)
Seasoning Ingredients- 2 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp rice wine or mirin
- A little finely minced carrot
- A little finely minced cheongyang chili pepper (optional, for extra spice)
- A little sesame oil
- A little toasted sesame seeds
- 2 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp rice wine or mirin
- A little finely minced carrot
- A little finely minced cheongyang chili pepper (optional, for extra spice)
- A little sesame oil
- A little toasted sesame seeds
Cooking Instructions
Step 1
First, rinse the cockles thoroughly under cold running water to remove any dirt or debris from their shells. Bring a pot of water to a rolling boil, then carefully add the cockles. Boil for about 3-5 minutes, or until they just begin to open. Once cooked, drain them using a sieve and **do not rinse them under cold water.** Let them cool slightly until they are warm enough to handle. Then, carefully pry open one half of the shell, leaving the meat attached to the other half. It’s important to let them cool naturally; rinsing in cold water will make the cockle meat tough and wash away the flavor.
Step 2
In a mixing bowl, combine the soy sauce, gochugaru, and rice wine (or mirin) to create the sauce base. Stir well to ensure everything is incorporated. Next, add the finely minced carrot and cheongyang chili pepper (if using) to the sauce and mix again. Finally, drizzle in the sesame oil for a nutty aroma and sprinkle in the toasted sesame seeds. Mix everything together until the seasoning is well combined.
Step 3
Place the prepared cockle meat into a serving dish. Generously spoon the prepared sauce over the cockles. Gently toss the cockles with the sauce using chopsticks or a spoon, ensuring each piece is coated. This will allow the spicy and savory flavors to meld beautifully with the tender cockle meat. The dish can be enjoyed immediately, or for an even more refreshing taste, chill it in the refrigerator for a short while before serving.
