Cockle Kimchi Barley Salad recipe - ingredients, nutrition and when to eat it
This salad combines cooked barley and cockles with well-fermented kimchi and crisp vegetables in one bowl.
This salad combines cooked barley and cockles with well-fermented kimchi and crisp vegetables in one bowl. The nutty barley pairs with the tangy kimchi, making it a lovely lunch or dinner on a chilly day.
Salads & light · 15 minutes to cook
Tips: Drain the cockles well so the barley doesn’t turn soggy.
Tips: Kimchi is already salty, so taste it before adding any more seasoning.
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Ingredients (1 serving)
- Cockle meat — 80 g
- Cooked barley — 0.7 cup
- Aged kimchi — 0.3 cup
- Baby greens — 1 handful
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Vinegar — 1 tsp