Spicy & Sweet Cockle and Vegetable Salad
Tender Cockle Meat and Fresh Vegetables Delight! A Perfect Side Dish for Rice and a Delicious Appetizer for Drinks
Introducing a cockle and vegetable salad recipe that will instantly awaken your appetite with its sweet and tangy flavors. This dish features plump cockle meat combined with crisp vegetables, making it an exceptional treat as a side dish for rice or a delightful accompaniment to your drinks. Make it easily to impress your whole family!
Main Ingredients
- 300-400g pre-cooked cockle meat
- 1 cucumber
- 5 leaves of baby napa cabbage
- 1/2 onion
- 3 lettuce leaves
- 6 perilla leaves
- 1 Korean chili pepper (cheongyang-gochu)
- 1/2 green onion
Dressing
- 2 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp maesil-cheong (green plum syrup)
- 1/2 Tbsp sugar
- 2 Tbsp vinegar
- 2 Tbsp mirin (rice wine)
- A pinch of sesame seeds
- 2 Tbsp flat soda water
- 2 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp maesil-cheong (green plum syrup)
- 1/2 Tbsp sugar
- 2 Tbsp vinegar
- 2 Tbsp mirin (rice wine)
- A pinch of sesame seeds
- 2 Tbsp flat soda water
Cooking Instructions
Step 1
First, wash all the vegetables thoroughly and pat them dry. Slice the baby napa cabbage into bite-sized pieces. Thinly slice the cucumber and onion into juliennes. Roughly chop the lettuce and perilla leaves. Lightly rinse the pre-cooked cockle meat under running water and drain well. In a bowl, combine all the dressing ingredients and mix well to create the sauce.
Step 2
Place the prepared pre-cooked cockle meat in a large bowl. Add 2-3 tablespoons of the prepared dressing and gently mix with your hands to marinate the cockles. Be careful not to break the cockle meat while mixing.
Step 3
Add the julienned baby napa cabbage, cucumber, and onion to the marinated cockles. Add more dressing and gently toss the vegetables. Mix them lightly to maintain the crisp texture of the vegetables. The key is to preserve the freshness of the ingredients.
Step 4
Now, add the chopped lettuce, perilla leaves, diagonally sliced Korean chili pepper, and diagonally sliced green onion. Add the remaining dressing and gently mix everything together until well combined. Avoid overmixing, as it can make the vegetables soggy. A light toss is best.
Step 5
Finally, sprinkle generously with sesame seeds for a nutty aroma and to finish the dish.
Step 6
Your delicious spicy and sweet cockle and vegetable salad is ready! It’s the perfect choice for when you have a lack of appetite. Serve it over a bowl of freshly cooked warm rice, or enjoy it with a cold beer for a truly delightful experience.
