Cockles with Korean Wild Chives recipe - ingredients, nutrition and when to eat it
This spring side dish combines blanched cockles with fragrant Korean wild chives and a soy sauce dressing.
This spring side dish combines blanched cockles with fragrant Korean wild chives and a soy sauce dressing. The chewy, savory cockles pair well with a bowl of rice, while the chives add a peppery aroma. It makes an easy dinner side when wild chives are in season.
Seafood · 25 minutes to cook
Tips: Cockles can turn tough if cooked too long, so check them as soon as their shells begin to open.
Tips: Dirt can cling around the roots of Korean wild chives, so soak and swish them in water, then rinse under running water.
Tips: Add the dressing a little at a time to balance the seasoning and preserve the cockles’ savory saltiness.
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Ingredients (1 serving)
- Cockle meat — 100 g
- Korean wild chives — 30 g
- Soy sauce — 1 Tbsp
- Korean red pepper flakes — 0.5 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Sugar — 0.5 tsp
- Vinegar — 1 tsp