Yoon Yi-ryeon's Minari Cockle Muchim

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.