Kkomak Muchim

About the dish

Kkomak-muchim dresses boiled cockle meat in a spicy seasoning, and the cockles of Beolgyo are counted the finest of all. Chewy shellfish wrapped in punchy sauce — a southern 'rice thief' that empties the bowl before you know it.

Key ingredient

Cockles (kkomak) — packed with well-rounded nutrition that helps growing children develop; taurine eases hangovers and helps regenerate liver cells for wellness, and they keep cholesterol from building up. November season, mainly from the south and west coasts.

Ingredients

Cockles 400g, water as needed, a little salt <Seasoning sauce> soy sauce 2 Tbsp, gochugaru 1 Tbsp, minced scallion 2 Tbsp, minced garlic 1 Tbsp, minced ginger 1/2 Tbsp, sugar 1 tsp, a little sesame oil, a little whole sesame seeds, a little silgochu (chili threads)

Simple recipe

1. Scrub the cockles clean and soak them in salted water for about 2 hours to purge.
2. Mix the listed ingredients into a seasoning sauce.
3. Drop the cockles into boiling water, lower the heat and stir, lifting them out just before the shells open, and drain in a sieve.
4. Remove one shell from each cockle and arrange them on a plate, meat facing up.
5. Spoon a little of the seasoning sauce onto each cockle.

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