2ddada: Seasoned Cockles (Kkomak Muchim)
A creator video about preparing and seasoning the same cockle dish; its quantities can differ from this recipe.
Official cooking video · 2ddada 이따다 Korean food recipe · YOUTUBEFully Cooked Kkomak Muchim: Seasoned Cockles (2 Servings)
Cook cockles until shells open, then serve with spicy soy-garlic seasoning. This winter banchan is served separately from rice, unlike cockle bibimbap.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Discard cracked shells or live cockles that do not close when tapped. Rub and rinse the shells several times in cold water until free of grit.
- 02
Boil cockles in plenty of water until the shells open and the meat is fully cooked. Discard any that remain closed and drain the cooked cockles.
- 03
Mix 3 tbsp soy sauce, 1 tbsp chili flakes, 1/2 tbsp garlic, 1 tbsp green onion, 1 tbsp water, pepper and sesame. Water replaces the source's 1 tbsp mirin; this alcohol-free variation has less sweetness.
- 04
Remove the top shell from each fully cooked cockle, leaving the meat on the bottom shell. Spoon a little sauce onto each and serve promptly. Wash tools that touched raw cockles.
Before you cook
Use only fresh live cockles. Discard cracked shells and shells that remain closed after cooking; cook the meat fully and separate utensils for raw and cooked seafood. Check molluscan shellfish, soy, wheat and sesame allergies, and refrigerate leftovers within 2 hours.
Allergens: 조개류(꼬막), 대두(간장), 밀(간장 제품에 따라), 참깨, 교차오염 주의
Image & source credits
These illustrations stand in for food photos.
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