Spicy Cockle Salad (Kkomak Muchim) with Fresh Vegetables
A Refreshing and Delicious Cockle Salad and Bibimbap Recipe
I made this spicy and refreshing cockle salad using vegetables from my fridge. It’s also delicious served over rice as a cockle bibimbap. Doesn’t this feel like a festive home party meal? Packed with vibrant vegetables and a zesty kick, it’s perfect even with tender greens. It’s currently cockle season, and this is my first time enjoying them this year, making them taste even better.
Main Ingredients
- 300g cockles
- 1/4 cucumber
- 10 perilla leaves
- 1/4 bell pepper (any color, or a mix for visual appeal)
- A handful of water parsley (minari)
- 1/4 red onion
- A handful of baby greens
- 2 green onions
- 1/2 lemon
Seasoning
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (tuna extract type recommended)
- 1 Tbsp maesilcheong (Korean plum extract)
- 1 Tbsp minced garlic
- 1 tsp sugar
- 1 tsp ginger juice (or finely minced ginger)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (tuna extract type recommended)
- 1 Tbsp maesilcheong (Korean plum extract)
- 1 Tbsp minced garlic
- 1 tsp sugar
- 1 tsp ginger juice (or finely minced ginger)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Start by thoroughly cleaning the cockles. Put on rubber gloves and scrub the shells vigorously under running water until the water runs clear. Rinse them about 3-4 times.
Step 2
To purge the cockles of any grit, add 1 Tbsp of coarse sea salt to the cockles in a bowl or bag. Then, insert kitchen scissors into the bag or container and cover it with a black plastic bag. This dark environment encourages the cockles to release any impurities.
Step 3
After about 30 minutes of purging, you’ll notice that a significant amount of sediment has been expelled. Remove the cockles and rinse them again gently.
Step 4
Now, it’s time to blanch the cockles. Bring a pot of water to a boil. When the water is just about to reach a rolling boil and small bubbles start to form, carefully add the cockles. Adding them to water that’s too hot can make the cockles tough.
Step 5
Once the cockles are in, stir them gently in one direction. You’ll see them start to open their shells as they cook. As soon as a few cockles begin to open, turn off the heat immediately. Drain the cockles in a colander, reserving the cooking water. Don’t discard the water; you’ll use it later for rinsing.
Step 6
Carefully remove the cockles from their shells. If any residual grit or sediment remains after shelling, you can clean them further. Gently rinse the shelled cockles in the reserved cockle cooking water. This will help wash away any remaining impurities, ensuring a clean bite.
Step 7
Wash all your prepared vegetables thoroughly and pat them dry. Chop them into bite-sized pieces, about 5 cm (2 inches) long. This includes ingredients like cucumber, perilla leaves, bell pepper, red onion, and green onions. Have your baby greens ready as well.
Step 8
In a large bowl, combine the shelled cockles and all the chopped vegetables. Add all the seasoning ingredients (gochugaru, fish sauce, maesilcheong, minced garlic, sugar, ginger juice, sesame seeds, and sesame oil). Gently toss everything together until the vegetables and cockles are evenly coated with the seasoning. Be careful not to overmix, as this can make the vegetables mushy.
Step 9
For a burst of freshness, squeeze the juice of half a lemon over the mixture. This adds a wonderful bright and tangy note.
Step 10
With the addition of lemon juice and plum extract, you’ve created a perfectly balanced spicy, sweet, and tangy cockle salad. It looks absolutely mouthwatering!
Step 11
Serve the spicy cockle salad alongside the fresh baby greens. It offers a refreshing and vibrant experience, similar to enjoying a crisp salad.
Step 12
You can also transform this delightful cockle salad into a delicious cockle bibimbap. Simply spoon the salad over a bowl of freshly cooked rice, drizzle with a little sesame oil, and mix well. Enjoy two delicious ways to savor the season’s cockles!
