Seasoned Cockles and Minari Salad recipe - ingredients, nutrition and when to eat it
This dish lightly tosses chewy cockles, fragrant minari, and crisp onion in a spicy, tangy dressing.
This dish lightly tosses chewy cockles, fragrant minari, and crisp onion in a spicy, tangy dressing. It goes well with rice on a winter evening or as a side dish to whet your appetite.
Salads & light · 20 minutes to cook
Tips: Cockles can turn tough if cooked too long, so remove them as soon as they’re cooked through.
Tips: Toss in the minari just before serving to keep its aroma and crisp texture.
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Ingredients (1 serving)
- Cockle meat — 100 g
- Minari (Korean water parsley) — 50 g
- Onion — 30 g
- Korean red pepper flakes — 1 tsp
- Soy sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Minced garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp