Cockle ssambap (cockles wrapped in leafy greens with rice) recipe - ingredients, nutrition and when to eat it
Cockle ssambap pairs rice with savory-seasoned cockles, wrapped in lettuce or perilla leaves.
Cockle ssambap pairs rice with savory-seasoned cockles, wrapped in lettuce or perilla leaves. The cockles’ springy texture goes well with the freshness of the greens and the rich, savory flavor of ssamjang. It makes a satisfying lunch or dinner.
Seafood · 25 minutes to cook
Tips: Drain the cockle meat well so the seasoning doesn’t turn watery.
Tips: Since you’ll eat it with ssamjang, season the cockles lightly with soy sauce and a little chili powder.
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Ingredients (1 serving)
- Cockle meat — 100 g
- Rice — 1 bowl
- Lettuce — 5 sheet
- Perilla leaves — 5 sheet
- Ssamjang — 1 Tbsp
- Soy sauce — 1 tsp
- Chili powder — 0.5 tsp
- Minced garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Scallions — 1 Tbsp