Plump and Flavorful Cockles with Savory Sauce
The Ultimate Way to Enjoy Cockles! Perfect Cockle Boiling & Delicious Seasoning Sauce Recipe
Isn’t the best part of eating cockles gently prying them open and savoring the succulent meat dipped in a savory sauce?! Here’s the easiest and most delicious way to enjoy cockles! Learn how to perfectly boil plump cockles and savor them at their best. Inspired by ‘Every Recipe in the World’ and ‘Man-de Recipes’.
Main Ingredients- 400g fresh cockles
- 1/4 cup coarse sea salt (paper cup measurement)
- 2 Tbsp rice wine (Cheongju or Mirin)
Savory & Spicy Sauce Ingredients- 3 Tbsp soy sauce
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp rice wine (Mirin)
- 1/2 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp finely chopped green onion
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Optional Ingredient- 1 Tbsp finely chopped spicy green chili (for extra heat)
- 3 Tbsp soy sauce
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp rice wine (Mirin)
- 1/2 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp finely chopped green onion
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Optional Ingredient- 1 Tbsp finely chopped spicy green chili (for extra heat)
Cooking Instructions
Step 1
To purge the cockles, place them in cold water with coarse sea salt. Cover the bowl with a dark plastic bag or aluminum foil to block out light. Let them purge in the refrigerator for at least 30 minutes to remove any muddy taste and ensure freshness. After purging, rinse the cockles thoroughly under running water.
Step 2
Let’s make a delicious seasoning sauce that will elevate the cockles. In a small bowl, combine the soy sauce, red pepper flakes, rice wine, sugar, minced garlic, chopped green onion, sesame oil, and toasted sesame seeds. Mix well. If you prefer a spicier kick, add the finely chopped spicy green chili and mix it in.
Step 3
Bring a large pot of water to a rolling boil. Once boiling, add the purged cockles and the rice wine (or Mirin). Stir gently in one direction as the cockles begin to open their shells. Cook for just 1-2 minutes after they start to open. Overcooking will make them tough, so it’s crucial to turn off the heat as soon as they begin to gape. Drain the cockles in a colander.
Step 4
For the perfectly cooked cockles, use a spoon or a cockle shell opener to gently pry open one side of each shell, exposing the meat. This allows the sauce to seep into the cockles, making them even more flavorful.
Step 5
Finally, spoon the prepared savory sauce over each cockle. Gently toss the cockles with the sauce or serve them as is for a wonderfully flavorful dish. Enjoy your delicious cockles!
