#SeasonalCooking #Seasoning Ingredients #Making cockle #Making c
Kkomak with plump skin that is in season right now!! Boil cockles and add soy sauce There is cockle seasoned with cockle and various vegetables. Or cockle pancakes, I only made it with seasoned cockles. I like Korean pancakes, too You can only eat one meal of Korean pancakes, Seasoned cockle with vegetables and cockle bibimbap for one meal! Boil the noodles in the leftover cockle salad and have a meal with bibim-guksu!! It's like two meals. [Laughing] So I'm going to have to seasonings.
4 serving
Within 60 minutes
강철새잎
Ingredients
  • cockle
    1kg
  • a thick salt
    1TS
  • Cucumber
    1ea
  • water parsley
    1pack
  • Carrot
    1/2ea
  • onion
    1ea
  • apple
    1ea
  • crushed garlic
    1TS
  • leek
    1ea
  • Red pepper paste
    4TS
  • Red pepper powder
    2TS
  • Salted hairtail fish
    1TS
  • cooking wine
    1TS
  • plum extract
    2TS
  • ground pepper
    1ts
  • Sesame oil
    1TS
  • Sesame
    1TS
Cooking Steps
STEP 1/14
Slice the onion thinly and stir the carrot into a long oval shape. Use only the top of the green onion. Cut the white part of the top into 4cm long pieces and cut it in half. Cut it 4cm horizontally and cut it in half horizontally.
STEP 2/14
Prepare water parsley by cutting it into similar lengths.
STEP 3/14
Stir cucumbers into long oval shapes like carrots.
STEP 4/14
Shred fresh and sweet apples and prepare them. If you look at the Korean table, you often see this apple in the seasoned cockles or seasoned raw fish. So I have a golden apple, so I'm going to shred it.
STEP 5/14
Add thick salt to the cold water for 30 minutes. And wash it off
STEP 6/14
Boil the washed cockles. Boil it with thick salt, and when it boils, stir it only in one direction. Then the cockles are tilted to one side. If you peel it, the flesh stays on one side of the skin. This is also what I learned from the Korean table.
STEP 7/14
There are ones where you open your mouth, and there are ones that you don't. If it's not opened, peel the skin using the back.
STEP 8/14
Wash the boiled cockles in cold water once or twice. When you peel it, put a spoon in the part that sticks out like a tail at the back, not the mouth of the cockle, and open it with a light grip of force, and the skin will open its mouth with a jaw and sound. The cockles boiled while stirring in one direction are attached to only one side. Because it's boiled, stirring in one direction.
STEP 9/14
Remove all cockles from the shell and place in a bowl that can be rubbed.
STEP 10/14
Put in the ingredients that I prepared.
STEP 11/14
Add red pepper paste, red pepper powder, hairtail fish sauce, minced garlic, pepper, plum extract, and cooking wine
STEP 12/14
Add sesame oil and sesame seeds.
STEP 13/14
Mix lightly using both hands to mix the seasoning and ingredients evenly. It's better to mix it using the snap of both hands instead of pressing it. This is because water parsley can lose its breath if it becomes thin. The texture needs to be alive. ^^
STEP 14/14
Put it on a plate. If you sprinkle a little sesame on the top, it will look more delicious. It's refreshing, spicy, and chewy right now, the season of cockle salad is complete. If you prepare rice and eat it with seasoned cockle on top, that's what cockle bibimbap is.
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