Shabu-shabu with clams

They often say spring clams and autumn octopus. That's how delicious clams are in spring. It's a bird shell because it's purple inside and looks like a bird's beak. It's impossible to farm, so it's 100% natural, and it's the king of shellfish. That's why the ransom is naturally high. Due to the nature of living only in tidal flats and also in places where red clay is mixed, cockles grow only in some areas such as Hongseong Namdang Port, Cheonsuman Bay, and Yeosu, Jeollanam-do. It is harvested in earnest in December, and the taste is best until March of the following year. It is also a diet food with the lowest cholesterol content and low calories and fat content among protein and twin shellfish with high essential amino acid content. Taurine in particular has an excellent effect on fatigue relief.You can cook a variety of shellfish by eating and roasting on the circuit, sushi, and seasoned raw fish, but shabu-shabu is the best. Today, we're going to have Shabu Shabu, a clam that you can enjoy the most. Let's take a look.

4 serving

Within 90 minutes

밥심은국력

Ingredients

a bird's-eye shell

500g
a sun-dried salt

3TS
Water

1L
Water

1L
Radish

12piece
leek

2ea
enoki mushroom

2/3pack
Ramen

1ea
red pepper paste

3TS
Sugar

1TS
Vinegar

1TS
Water

1.5TS

Cooking Steps: STEP 1/13

It's a fresh natural cockle just by looking at it.

STEP 2/13

It's called a bird shell because it looks like a bird's beak.

STEP 3/13

After washing the cockles in clear water, add 3 tablespoons of sea salt and 1 liter of cold water, dissolve them, and let them desalinate for about an hour. There's no skin, so you don't have to do it for a long time.

STEP 4/13

Let's drain it

STEP 5/13

These are the vegetables for the broth. Cut the bottom of the enoki mushroom, hold it upside down with one hand, turn on the faucet, and rinse it quickly under running water. The radish is sliced into thin ginkgo leaves, because if it is too thick, it takes a long time to cook. If you cut the green onion into 5-6cm pieces and cut it in half, it can come out quickly when you put it in water.

STEP 6/13

Don't buy red pepper paste for sale. It's because there's a lot, so you can throw it away because it's leftovers. The ingredients for this pepper paste are simple, so it's easy to make. If you make this much, you can eat it two or three times, so it's a great recipe. Of course, it tastes good. Just mix 3 tablespoons of red pepper paste, 1 tablespoon of sugar, 1 tablespoon of vinegar, and 1 tablespoon of water. The sweet and sour taste is better than the red pepper paste they sell

STEP 7/13

It's good to eat shabu-shabu while boiling it. Our house has an induction built into the side of the table, so it would be good for ordinary families to boil it in an outdoor busta.

STEP 8/13

I'm going to make clear broth first. The sweet smell of shellfish is strong, so if you add a lot of ingredients and make broth, it's rather not delicious. Boil radish slices and green onions in 1 liter of cold water first, and when the radish and green onions are rolled up, boil them with enoki mushrooms. Then add a few cockles, stir for 5-10 seconds, and eat right away. When the transparent flesh turns white and the beak fat rises, that's when you take it out and eat it. If you boil it less, it tastes fishy, and if you boil it for a long time, it becomes tough.

STEP 9/13

It was served with cockles, enoki mushrooms, and red pepper paste. I love the soft and chewy texture of cockles. The soft and light scent fills my mouth. It's really soft.

STEP 10/13

You can dip it in red pepper paste. You can mix soy sauce and wasabi. You can eat it according to your preference.

STEP 11/13

The chewy texture of enoki mushrooms is good, too.

STEP 12/13

You can't just throw away the broth with various vegetables and cockle flavors. Remove the ingredients and make it 550ml to boil 1 ramen. If you cook 2 ramen, don't scoop out the broth. It's perfect to share one ramen with two people. Add both noodles and soup, and green onions are sufficiently seasoned in the soup, so you don't need to add them. Eggs can also harm the taste of the cool broth, so pass. You can taste the cool broth with only half of the ramen soup, but the soup is so cool even if you boil it with just one piece.

STEP 13/13

If you don't eat this, you'll never know. The soup is amazing like a commercial. Instead of ramen, you can add kalguksu noodles or make porridge. I think I've never had such a cool soup before. In March, when cockles are the most delicious, try the precious cockles that are only natural because they are not cultured.

If you keep the cockles in the refrigerator, they can't go for two days.

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