Cockle and Chamnamul Barley Salad recipe - ingredients, nutrition and when to eat it
A salad of cockles and fragrant chamnamul tossed with barley and a perilla oil dressing. Its chewy, savory flavor pairs with fresh herbal notes.
A salad of cockles and fragrant chamnamul tossed with barley and a perilla oil dressing. Its chewy, savory flavor pairs with fresh herbal notes. It makes a lovely light lunch or a good one-bowl meal when you’re not very hungry.
Salads & light · 25 minutes to cook
Tips: Shake the water off the chamnamul well so the dressing doesn’t get diluted.
Tips: Let the cockle meat and barley cool completely before mixing them with the chamnamul so the leaves stay crisp.
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Ingredients (1 serving)
- Cockle meat — 80 g
- Chamnamul (Korean parsley) — 40 g
- Cooked barley — 100 g
- Perilla oil — 1 tsp
- Soy sauce — 1 tsp
- Korean red pepper flakes — 0.5 tsp
- Minced garlic — 0.3 tsp
- Toasted sesame seeds — 0.5 tsp
- Vinegar — 0.5 tsp