Saejogae Shabu

About the dish

Winter heart cockle enjoyed lightly blanched. Saejogae-shabu is chewy cockle meat briefly blanched in boiling broth — a winter delicacy. Its soft texture and sweetness make it a South Coast winter treat.

Key ingredient

Heart cockle (saejogae) — a chewy winter delicacy rich in protein; taurine aids fatigue recovery; low-fat and mild. In season winter; mainly from Namdang Port and Yeosu.

Ingredients

Main: heart cockle, napa cabbage, crown daisy, water dropwort, enoki, kelp stock · Seasoning: cho-gochujang, soy sauce

Simple recipe

1. Clean and rinse the cockle meat.
2. Bring a kelp stock to a boil.
3. Prepare the vegetables.
4. Briefly blanch the cockles in the boiling broth and eat.
5. Serve with cho-gochujang and sauce.

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A Glass · Traditional pairing