Chewy & Flavorful Cockle Salad (Ggomak Muchim) Golden Recipe
Appetizing Side Dish, Cockle Salad! Revealing the Secret to Delicious Seasoning
Introducing a recipe for chewy and savory cockle salad made with seasonal cockles. Enjoy them as a delightful bibimbap topping after shelling, or serve as a fantastic side dish seasoned with a zesty sauce. Cockle salad is a nostalgic flavor loved by all ages. It’s a magical dish that will make you devour a bowl of rice when you have no appetite. Make it right now!
Cockle Salad Ingredients
- 1.5kg prepared cockles
- 3 Tbsp red pepper flakes (gochugaru)
- 4 Tbsp soy sauce (jin ganjang)
- 2 Tbsp tuna extract (chamchi aekjeot)
- 1 Tbsp plum extract (maesil aek)
- 1 Tbsp minced garlic
- 2/3 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 4 Tbsp chopped green onions
- 1/2 Tbsp finely chopped chili pepper (approx. 1/2 chili)
- 1/2 Tbsp finely chopped red chili pepper (approx. 1/2 chili)
Cooking Instructions
Step 1
First, wash the cockles thoroughly under running water. Then, let them purge in saltwater for at least 1 hour. Once purged, boil the cockles in water for about 3-5 minutes. As soon as they start to open, remove them, rinse under cold water, and prepare them in a semi-shelled state for easy meat removal. (If you plan to serve them in the shell, boil just until they open.)
Step 2
Prepare the vegetables for the cockle salad seasoning. Finely chop the green onions until you have about 4 tablespoons. Remove the seeds from the chili peppers and finely chop them. Mince 1 tablespoon of garlic and set it aside. *Freshly minced garlic has a much better aroma, so adding it directly to the seasoning will enhance the flavor.
Step 3
Now, let’s make the delicious cockle salad seasoning! In a large mixing bowl, combine 3 tablespoons of red pepper flakes, 4 tablespoons of soy sauce, 2 tablespoons of tuna extract, 1 tablespoon of plum extract, 1 tablespoon of minced garlic, 2/3 tablespoon of sugar, 1 tablespoon of sesame oil, 1 tablespoon of toasted sesame seeds, 4 tablespoons of pre-chopped green onions, 1/2 tablespoon of finely chopped chili pepper, and 1/2 tablespoon of finely chopped red chili pepper.
Step 4
Using a spatula or spoon, mix all the seasoning ingredients thoroughly until well combined and there are no clumps. Since this seasoning will be placed on top of the cockles, it’s best to make it slightly thick so it adheres well to the cockle meat without dripping.
Step 5
Prepare to mix the prepared cockle meat with the seasoning. A small teaspoon is helpful for adding the seasoning. Avoid putting too much seasoning, as it can drip and look messy, or make the dish too spicy, overpowering the cockle’s natural flavor. The key is to add an appropriate amount according to the size of each cockle.
Step 6
While shelling each cockle and removing the meat can be a bit time-consuming, the finished cockle salad made with care looks appetizing and is very rewarding. Try topping rice with this carefully prepared cockle salad to mix, or enjoy it with fresh lettuce wraps. It will be an unforgettable and delicious meal!
