Kim Dae-seok's Seasoned Cockles

• cockles 800g
• soju half cup
• sea salt 2 tablespoons
• radish 60g
• onion 1/4 piece
• carrot 20g
• chives 10 sprigs (30g)
• green chili pepper 1 piece
• red chili pepper 1 piece
• soy sauce 3 tablespoons
• red pepper powder 1 tablespoon
• minced garlic 0.5 tablespoon
• sugar 0.5 tablespoon
• sesame oil 1 tablespoon
• monosodium glutamate a pinch
• toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Adding a metal spoon and covering with black plastic wrap during desalination helps shellfish open their shells and expel sand more effectively.
• Do not overcook cockles—once the water begins to bubble, turn off the heat immediately to keep the texture tender.
• Never rinse cockles directly in tap water, as it washes away their natural sweetness; always use the cooled cockle broth to preserve flavor.
• A small pinch of monosodium glutamate enhances the umami in the dish, preventing the salad from becoming too watery.

Recommended for 🙋

• ⭐Those seeking a spicy, rich, and flavorful side dish to stimulate appetite.
• ⭐People who enjoy cockles that are cleaned without any fishy odor.
• ⭐Home cooks looking to maximize umami by making full use of cockle boiling water.