Cockle and Korean Wild Chive Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice is cooked with cockles and Korean wild chives. The cockles add a savory, lightly salty flavor, while the wild chives bring a fragrant aroma to…
This pot rice is cooked with cockles and Korean wild chives. The cockles add a savory, lightly salty flavor, while the wild chives bring a fragrant aroma to every bite. It’s especially good served warm for a spring lunch or dinner.
Seafood · 40 minutes to cook
Nutrition (per 442.5g serving): 654.6 kcal · protein 21.2g · carbohydrate 117.3g · fat 8.4g · sodium 739.2mg
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: Cockle meat can become tough if cooked too long, so add it when the rice is almost done.
Tips: For the best aroma, season and add the wild chives after the rice has rested.
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Ingredients (1 serving)
- Rice — 0.7 cup
- Cockle meat — 80 g
- Korean wild chives — 30 g
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 180 ml