Chewy and Tender Canned Cockle Salad (Ggomak Muchim)
The Ultimate Recipe for Delicious Canned Cockle Salad
Enjoy a delightful and easy-to-make canned cockle salad! We always keep canned cockles as an emergency pantry staple for quick and tasty meals. Stay warm and healthy as the weather gets colder. This recipe is perfect for boosting your appetite!
Main Ingredients- 280g Canned King Cockles (cockle meat)
- A small amount of Onion
- 2 pieces of Bell Pepper
Seasoning Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oligodang (corn syrup)
- 1 tsp Minced Garlic
- 1 tsp Vinegar
- 2 Tbsp Chopped Green Onion
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sesame Oil
- Sesame Seeds, to taste
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oligodang (corn syrup)
- 1 tsp Minced Garlic
- 1 tsp Vinegar
- 2 Tbsp Chopped Green Onion
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sesame Oil
- Sesame Seeds, to taste
Cooking Instructions
Step 1
Carefully drain the liquid from the canned cockles. Be gentle to avoid mashing the cockle meat.
Step 2
Place the drained cockles in a mixing bowl. Prepare the vegetables to be mixed with the cockles.
Step 3
Thinly slice the onion and deseed the bell pepper before slicing it thinly. Add the prepared vegetables to the bowl with the cockles. Now, prepare the seasoning sauce.
Step 4
In a separate bowl, combine all the seasoning ingredients: gochujang, oligodang, minced garlic, vinegar, chopped green onion, gochugaru, sesame oil, and sesame seeds. Mix them well until you have a smooth sauce. Pour the seasoning sauce over the cockles and vegetables. Gently toss everything together until the cockles and vegetables are evenly coated with the sauce. Avoid overmixing to keep the cockles tender.
