Chewy Cockle Salad (Kkomak Muchim)
How to Make Delicious Chewy Cockle Salad with Seasonal Winter Cockles
Hello, this is Chef Dalsoon from Sejong. As the chilly mornings and evenings begin, it feels like winter is truly arriving. Winter brings a bounty of seasonal seafood, and today, I’m excited to introduce a delightful cockle salad made with ‘cham kkomak’, a type of ark shell cockle that’s particularly chewy and flavorful during this season. This dish is perfect as a side for rice or as a delicious accompaniment to drinks!
For Boiling the Cockles- 1kg Ark Shell Cockles (Cham Kkomak)
- 1 Tbsp Coarse Sea Salt
- 1 Tbsp Rice Wine or Soju
- 1 Tbsp Vinegar
- 1/2 cup Water
For the Spicy and Sweet Seasoning Sauce- 70cc Korean Soy Sauce (approx. 5 Tbsp)
- 1 Tbsp Tuna Fish Sauce
- 2 Tbsp Red Pepper Flakes (Gochugaru)
- 1/2 Tbsp Red Pepper Paste (Gochujang)
- 1 Tbsp Minced Garlic
- 2 Tbsp Sugar
- 1/2 stalk Scallion, thinly sliced
- 1 Cheongyang Pepper (or similar hot chili pepper), finely chopped
- 1 Tbsp Plum Extract (Maesil Cheong)
- 3 Tbsp Cockle Cooking Water
- 1 Tbsp Sesame Oil
- 70cc Korean Soy Sauce (approx. 5 Tbsp)
- 1 Tbsp Tuna Fish Sauce
- 2 Tbsp Red Pepper Flakes (Gochugaru)
- 1/2 Tbsp Red Pepper Paste (Gochujang)
- 1 Tbsp Minced Garlic
- 2 Tbsp Sugar
- 1/2 stalk Scallion, thinly sliced
- 1 Cheongyang Pepper (or similar hot chili pepper), finely chopped
- 1 Tbsp Plum Extract (Maesil Cheong)
- 3 Tbsp Cockle Cooking Water
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, thoroughly wash the cockles under cold running water, rubbing their shells against each other to remove any mud or debris. If you’re concerned about stubborn dirt on the shells, you can gently scrub them with a soft brush for a cleaner finish.
Step 2
After washing the cockles, place them in a pot and add enough water to cover them completely. Dissolve 1 tablespoon of coarse sea salt in the water. The salt helps in purging the sand and impurities from the cockles.
Step 3
Cover the pot with a black plastic bag or a dark cloth to create a dark environment. Cockles prefer darkness, which encourages them to open their shells and expel any remaining grit. Let them sit for about 30 minutes to an hour for purging.
Step 4
Now, let’s prepare the delicious seasoning sauce! Thinly slice the scallion lengthwise and then chop it finely. Finely chop the Cheongyang pepper as well. In a bowl, combine 70cc of Korean soy sauce, 1 tablespoon of tuna fish sauce, 2 tablespoons of red pepper flakes, 1/2 tablespoon of red pepper paste, 1 tablespoon of minced garlic, 2 tablespoons of sugar, the prepared scallions and Cheongyang pepper, 1 tablespoon of plum extract, 3 tablespoons of the reserved cockle cooking water, and finally, 1 tablespoon of sesame oil. Mix everything thoroughly until well combined. Ensure the sugar is dissolved for a smooth sauce.
Step 5
When cooking the cockles, do not add them to boiling water. Instead, place them in the pot just as the water begins to heat up, before it reaches a full boil (when small bubbles start to form at the bottom). Adding them to rapidly boiling water can make the cockles tough.
Step 6
As the cockles start to cook, skim off any foam that rises to the surface. Once they begin to open slightly, add 1/2 cup of water, 1 tablespoon of rice wine or soju, and 1 tablespoon of vinegar to the pot. This helps to eliminate any fishy odor and enhances the overall flavor.
Step 7
Turn off the heat as soon as the cockles open wide. Be careful not to overcook them, as this will result in a chewy texture. Boiling for about 3-5 minutes is generally sufficient.
Step 8
Now it’s time to prepare the perfectly boiled cockles for serving! (For a more detailed demonstration, please refer to the accompanying video tutorial!)
Step 9
Drain the cooked cockles using a sieve. Arrange them in a serving dish. Generously spoon the prepared savory seasoning sauce over the cockles. You can either pour the sauce directly onto the cockles in the dish, or serve the cockles and sauce separately for individuals to mix as they please. Enjoy your delicious cockle salad!
