Aromatic Cockle Jang with Wild Chive Sauce
How to Make a Delicious Cockle Jang with Wild Chives
Enjoy this delightful ‘cockle jang’ (marinated cockles) made with fresh ark shell cockles, known for their firm, chewy texture and mild, clean flavor, making them a popular winter delicacy. Originating from the rich tidal flats of Beolgyo, these cockles are celebrated for their superior quality. While peeling the shells requires a little effort, the rewarding taste makes it all worthwhile. We’ll combine these succulent cockles with a vibrant, fragrant sauce made from fresh wild chives. The result is a dish that’s incredibly fresh and bursting with the taste of the sea, far superior to commercially prepared versions. Spooned over warm rice, this dish transforms into a delightful cockle bibimbap (mixed rice bowl), a true culinary masterpiece.
Main Ingredients- 1 plate (approx. 500g) fresh ark shell cockles
Wild Chive Sauce- 10 stalks fresh wild chives
- 1/2 red chili pepper
- 2 Tbsp Beolgyo red crab soy sauce
- 1 Tbsp brewed soy sauce
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
For Purging Cockles- 1 L water
- 2 Tbsp coarse sea salt
- 1 Tbsp vinegar
For Boiling Cockles- 1 L water
- 1/2 Tbsp salt
- 1 Tbsp vinegar
- 2 Tbsp soju (Korean rice wine)
- 10 stalks fresh wild chives
- 1/2 red chili pepper
- 2 Tbsp Beolgyo red crab soy sauce
- 1 Tbsp brewed soy sauce
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
For Purging Cockles- 1 L water
- 2 Tbsp coarse sea salt
- 1 Tbsp vinegar
For Boiling Cockles- 1 L water
- 1/2 Tbsp salt
- 1 Tbsp vinegar
- 2 Tbsp soju (Korean rice wine)
- 1 L water
- 1/2 Tbsp salt
- 1 Tbsp vinegar
- 2 Tbsp soju (Korean rice wine)
Cooking Instructions
Step 1
First, thoroughly clean the fresh ark shell cockles. Gently scrub them under cold running water multiple times to remove any algae or impurities clinging to the shells. This step is crucial for a clean taste.
Step 2
To purge the cockles (remove grit), prepare a bowl with 1 liter of cold water. Dissolve 2 tablespoons of coarse sea salt and 1 tablespoon of vinegar into the water. This saline and slightly acidic solution helps the cockles expel any sand or dirt. Add the washed cockles to the bowl, along with 2-3 metal objects like spoons or forks. The metal ions released can encourage the cockles to open their shells slightly, aiding the purging process.
Step 3
Cover the opening of the bowl tightly with a black plastic bag to block out light. Let the cockles purge in a quiet, cool place for about 2 hours. This darkness simulates their natural environment and encourages them to release impurities.
Step 4
Rinse the purged cockles once more. In a pot, combine 1 liter of water, 1/2 tablespoon of salt, 1 tablespoon of vinegar, and 2 tablespoons of soju. Stir to combine. Bring this mixture to a boil, then add the cockles. Stir them gently in one direction as they cook. The soju and vinegar help to eliminate any potential fishy odor and keep the cockle meat firm and plump.
Step 5
Once the water re-boils, and you see foam rising, and a few cockles begin to open their shells, immediately turn off the heat. Be careful not to overcook! If you boil them until all shells are wide open, the cockle meat will become tough and shrunken, losing its delicious texture. Quickly drain the cooked cockles in a sieve.
Step 6
Now, it’s time to open the cockles. Locate the curved indentation on the back of each cockle shell. Insert the tip of a spoon into this groove and gently twist to pry open the shell. For serving, you can remove one shell completely, leaving the meat attached to the other shell for an appealing presentation.
Step 7
Prepare the wild chives for the sauce. Peel off any tough outer layers of the wild chives, wash them thoroughly, and finely chop them. Finely mince the red chili pepper (removing seeds beforehand) for a touch of color and mild heat.
Step 8
In a small bowl, combine all the sauce ingredients: 2 tablespoons of Beolgyo red crab soy sauce, 1 tablespoon of brewed soy sauce, 1 tablespoon of sesame oil, the minced red chili pepper, and the chopped wild chives. Mix well to create your fragrant wild chive sauce.
Step 9
Generously spoon the freshly made wild chive sauce over the prepared cockles. The combination of the chewy cockles and the aromatic, fresh sauce is simply irresistible.
Step 10
To enjoy this as a bibimbap, simply pick the cockle meat from its shell and place it on top of a bowl of warm rice. Add a generous amount of the wild chive sauce and mix everything together. You’ll create a wonderfully flavorful cockle bibimbap, showcasing the best of fresh seafood and aromatic herbs.
