Cockle and Garlic Chive Salad recipe - ingredients, nutrition and when to eat it
This Korean-style salad combines blanched cockles with garlic chives and vegetables, tossed in a spicy, tangy gochujang dressing.
This Korean-style salad combines blanched cockles with garlic chives and vegetables, tossed in a spicy, tangy gochujang dressing. The chewy cockles pair well with crisp vegetables, and the bright flavors make it a good side for a light lunch or dinner.
Salads & light · 25 minutes to cook
Nutrition (per 237g serving): 187.3 kcal · protein 15.5g · carbohydrate 18.4g · fat 5.1g · sodium 868.7mg
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 turn tough if blanched too long, so take them out as soon as they start to open.
Tips: Drain the vegetables well so the dressing stays thick and clings to the cockles.
Tips: Add the dressing a little at a time and taste as you go to make it easier to get the seasoning right.
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Ingredients (1 serving)
- Cockle meat — 100 g
- Garlic chives — 40 g
- Onion — 25 g
- Lettuce — 30 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Minced garlic — 0.5 tsp