Cockle Soup recipe - ingredients, nutrition and when to eat it
Cockle soup is a warm broth made by simmering cockles with doenjang and garlic chives, bringing out the shellfish's deep sea flavor.
Cockle soup is a warm broth made by simmering cockles with doenjang and garlic chives, bringing out the shellfish's deep sea flavor. It pairs well with rice and is especially comforting on a winter evening.
Soups & stews · 25 minutes to cook
Nutrition (per 620g serving): 150.8 kcal · protein 20.3g · carbohydrate 9.5g · fat 2.6g · sodium 1161.2mg
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: Cockles can become tough if overcooked, so simmer them only briefly after their shells open.
Tips: Rinse the purged cockles thoroughly to keep sand out of the broth.
Tips: Add the garlic chives at the end so their aroma and texture remain distinct.
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Ingredients (1 serving)
- Cockles — 100 g
- Water — 400 ml
- Doenjang — 0.8 Tbsp
- Garlic chives — 30 g
- Daikon radish — 50 g
- Garlic — 1 pc
- Dried anchovies — 8 g
- Green onion — 15 g