Seasoned Cockles (Kkomak Muchim)
Boil cockles, remove the shells and toss gently with green onion, soy, chili flakes and sesame oil.
- Prep
- 25 min
- Cook
- 12 min
Scale the recipe
Ingredients
- Live purged blood cockles Weight with shells after discarding broken or dead cockles, rinsing and draining
- 500 g
- Cooking water
- 4 C
- Large green onion (daepa)
- 20 g
Seasonings
- Brewed soy sauce
- 1 T
- Korean chili flakes (gochugaru)
- 1/2 T
- Minced garlic
- 1/3 T
- Sugar
- 1/3 T
- Sesame oil
- 1/2 T
- Toasted sesame seeds
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Sort the cockles
Discard purged cockles with cracked shells. Tap any open ones and discard those that do not close.
-
Scrub and drain
Scrub the shell grooves with a clean brush under running water. Drain and weigh the cockles 500 g. Wash the brush and surfaces that touched raw cockles.
-
Bring water to a boil
Bring the water 4 C to a boil over high heat. Use a pot wide and deep enough for the cockles to be submerged.
-
Cook the cockles
Submerge the cockles and bring back to a boil. Boil 5 more minutes after they open. Hold the thickest open cockle at 85°C or higher in the center for at least 1 minute, and discard any that stay closed.
-
Drain the cooked cockles
Lift cooked cockles into a clean strainer and let steam escape briefly. Shell them as soon as you can hold them.
-
Remove the meat
Insert a small spoon into each open shell to loosen the meat. Check for chips of shell and put the meat in a clean dish.
-
Finely slice the green onion
Rinse and pat dry the green onion 20 g, then finely slice.
-
Mix the soy dressing
Combine the brewed soy sauce 1 T, chili flakes 1/2 T, minced garlic 1/3 T and sugar 1/3 T. Once the sugar dissolves, add green onion and stir again.
-
Coat the cockles
Add the cockles and gently fold from the bottom with a spoon. Avoid crushing them.
-
Finish with sesame
Add sesame oil 1/2 T and toasted sesame seeds 1/2 T, toss and plate. Refrigerate leftovers at 4°C or below within 2 hours, or within 1 hour above 32°C indoors.
