Blood Cockle Salad recipe - ingredients, nutrition and when to eat it
This salad combines lightly blanched blood cockles with baby greens and spring herbs, all tossed in a tangy, spicy gochujang dressing.
This salad combines lightly blanched blood cockles with baby greens and spring herbs, all tossed in a tangy, spicy gochujang dressing. The cockles’ chewy texture pairs with the bright, spicy dressing, making it a light side dish for lunch or dinner.
Salads & light · 20 minutes to cook
Tips: If the cockle meat is already cooked, don’t blanch it for long in boiling water. Rinse it briefly in warm water, then drain well.
Tips: Toss the vegetables with the dressing just before serving to keep them crisp.
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Ingredients (1 serving)
- Blood cockle meat — 100 g
- Baby greens — 1 handful
- Korean parsley — 1 handful
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp