Cockle Salad and Barley Rice Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox pairs chewy cockles with a tangy, spicy seasoning and nutty barley rice, all mixed together before eating.
This lunchbox pairs chewy cockles with a tangy, spicy seasoning and nutty barley rice, all mixed together before eating. Add some roasted seaweed for a hearty late-autumn or winter lunch.
Lunchbox & quick meals · 25 minutes to cook
Tips: Drain the cockles well so the seasoning doesn't get watery.
Tips: For a lunchbox, pack the seaweed separately and add it just before eating to keep it crisp.
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Ingredients (1 serving)
- Cooked barley — 0.8 cup
- Rice — 0.5 bowl
- Cockle meat — 0.5 cup
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 Tbsp
- Vinegar — 1 tsp
- Sesame oil — 1 tsp
- Garlic — 1 clove
- Scallion — 0.1 stalk
- Sesame seeds — 1 tsp
- Roasted seaweed — 1 sheet