Spicy and Sweet Clam Seasoning Sauce: A Delicious Recipe Using Cockles
Clam Seasoning Sauce
Nowadays, you can easily find pre-shelled cockle meat at supermarkets, or you can use canned cockles. I personally love boiling fresh cockles and enjoying them simply seasoned. This recipe uses the leftover cockle meat to create a fantastic clam seasoning sauce that’s perfect for rice or as a topping for bibimbap. The combination of fresh cockle meat, crisp chives, and a savory, sweet, and spicy sauce will awaken your appetite.
Main Ingredients- 100g fresh cockle meat (or canned cockles)
- 50g fresh chives
Seasoning Ingredients- 1 tsp sugar
- 2 Tbsp soy sauce
- 3 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp chopped green onion
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 tsp sugar
- 2 Tbsp soy sauce
- 3 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp chopped green onion
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Prepare the cockle meat: Carefully shell the boiled cockles and set aside. If using pre-shelled cockle meat or canned cockles, drain them thoroughly before proceeding.
Step 2
Prepare the chives: Wash the fresh chives, drain them well, and finely chop them into about 0.5 cm pieces. The crisp texture of the chives will enhance the flavor of the clam sauce.
Step 3
Make the seasoning sauce: In a bowl, combine the soy sauce, sugar, gochugaru, chopped green onion, minced garlic, sesame oil, and toasted sesame seeds. (If you prefer it spicier, increase the amount of gochugaru.)
Step 4
Mix all ingredients: Add the prepared cockle meat and chopped chives to the bowl with the seasoning ingredients. Gently mix everything together with a spoon or spatula until all ingredients are evenly coated with the sauce. Be careful not to mash the cockle meat while mixing.
