Seasoned Cockles recipe - ingredients, nutrition and when to eat it
Blanched cockles are tossed with onion, garlic chives, and a sweet, spicy, and tangy seasoning.
Blanched cockles are tossed with onion, garlic chives, and a sweet, spicy, and tangy seasoning. They pair well with rice for lunch or dinner and are especially appealing in winter.
Seafood · 25 minutes to cook
Nutrition (per 752g serving): 234.4 kcal · protein 21.8g · carbohydrate 21.2g · fat 5.6g · sodium 2650mg
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 too long, so lower the heat once they open.
Tips: If the onion is too sharp, soak it in cold water for five minutes, then drain it before using.
Tips: Toss everything together just before eating so the garlic chives retain their aroma and texture.
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Ingredients (1 serving)
- Cockles — 150 g
- Onion — 30 g
- Chives — 20 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 2 tsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Garlic — 1 tsp
- Korean chili powder — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 1 tsp
- Water — 500 ml