Yoon Yi-ryeon's Cockle and Minari Muchim

A festive delicacy that tosses chewy cockles with spring-fragrant minari in a sweet and sour sauce.

Ingredients needed 3 servings

Recipe

Cooking tips

  • Purging the cockles in the bag in water helps draw out blood, eliminating any fishy smell and cleaning them neatly.
  • Add the pear last and toss just once to preserve its crisp texture.

Recommended for

  • Those who want to enjoy seasonal spring minari deliciously.
  • Those looking for a special dish for the holiday table.
  • Those who like sweet and sour seafood muchim.

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