Main ingredients
cocklesradishKorean pearminariscallionsonioncarrotcheongyang chili pepperred chili peppergochugaruvinegarsugarcrushed sesame seedsminced garlicgochujangsesame oil
Yoon Yi-ryeon's Minari Cockle Muchim
A special side dish recipe that tosses fragrant minari and seasonal cockles in a sweet and sour sauce made with double-strength vinegar and gochujang.
Ingredients needed 3 servings
Recipe
Cooking tips
- When boiling cockles, stir in 1 direction so the meat gathers on 1 side of the shell, making them much easier to shuck.
- For seasoned dishes, using regular vinegar can release too much water and make the dish bland, so I recommend using double-strength vinegar.
- Toss the minari lightly in the seasoning first, then add the cockles at the end to preserve the crisp texture of the greens.
Recommended for
- Those looking for a chewy, upscale drinking snack to replace expensive whelk muchim.
- Those who enjoy the harmony of fragrant vegetables and a sweet and sour muchim sauce.
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