Beolgyo Cockle Soup recipe - ingredients, nutrition and when to eat it
Beolgyo cockles are simmered in a doenjang broth with garlic chives, bringing out a savory flavor and a hint of the sea.
Beolgyo cockles are simmered in a doenjang broth with garlic chives, bringing out a savory flavor and a hint of the sea. It goes well with warm rice on a spring evening or whenever you’re craving a light yet satisfying soup.
Soups & stews · 30 minutes to cook
Nutrition (per 584g serving): 197.1 kcal · protein 27.5g · carbohydrate 11.9g · fat 3.5g · sodium 2681.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cockles can become tough if boiled for too long after they open.
Tips: Straining the doenjang into the broth makes it smooth and leaves fewer soybean bits behind.
Tips: Add the garlic chives at the end to preserve their aroma and crisp texture.
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Ingredients (1 serving)
- Cockles — 150 g
- Water — 350 ml
- Dried anchovies — 8 g
- Dried kelp — 5 g
- Korean soybean paste — 1 Tbsp
- Garlic chives — 30 g
- Garlic — 1 tsp
- Green onion — 15 g
- Salt — 0.5 tsp