Seasoned Cockle Brown Rice Salad recipe - ingredients, nutrition and when to eat it
This bowl pairs tangy, spicy seasoned cockles with brown rice and crisp vegetables. It makes a refreshing yet hearty winter lunch.
Salads & light · 30 minutes to cook
Tips: As soon as the cockles open while boiling, take them out so the meat doesn't turn tough.
Tips: Add the sauce to the cockles a little at a time, tasting as you go, to make it easier to get the seasoning right.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cockle Meat — 100 g
- Brown Rice — 0.8 cup
- Green leaf lettuce — 3 sheet
- Cucumber — 0.3 pc
- Carrot — 0.2 pc
- Gochujang — 0.5 Tbsp
- Vinegar — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Korean red pepper flakes — 0.5 tsp
- Sesame oil — 1 tsp
- Minced garlic — 0.5 tsp
- Toasted sesame seeds — 1 tsp