Cockle Soup recipe - ingredients, nutrition and when to eat it
This South Korean coastal soup is made by simmering cockles with radish and green onions in a clear broth.
This South Korean coastal soup is made by simmering cockles with radish and green onions in a clear broth. The cockles bring a pleasantly briny savoriness, balanced by the fresh taste of radish, and it goes well with rice. It’s especially comforting on a chilly evening or whenever you’re craving a warm bowl of soup.
Soups & stews · 30 minutes to cook
Nutrition (per 649g serving): 105.5 kcal · protein 13.4g · carbohydrate 8g · fat 1.3g · sodium 933.4mg
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: If using cockles in their shells, purge them first and cook them only until they open to keep the meat from turning tough.
Tips: Cockles can add saltiness to the broth, so season with a little salt at a time, tasting as you go.
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Ingredients (1 serving)
- Cockle meat — 100 g
- Daikon radish — 80 g
- Green onion — 0.3 pc
- Minced garlic — 0.5 tsp
- Salt — 0.3 tsp
- Water — 450 ml