Seasoned Cockles Recipe

Diving deep into the culinary treasures of the ocean, our seasoned cockles recipe is an ode to the delicate dance of flavors and aromas. From oven-roasting techniques to thoughtful serving suggestions, we've covered every facet to ensure a delightful dining experience. If this dish brings waves of joy to your table, don’t forget to share the love! Share this recipe with friends and family, and make sure to subscribe for more culinary gems from our kitchen.

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Course: Main dishes

Cuisine: Korea

Keyword: SEASONED COCKLES

CookingStyle: Steaming

Prep Time: 2 10

Cook Time: 20

Total Time: 2 30

Servings: people

Calories: 38kcal

Author: Nazia Cooks

Cost: $20

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Equipment

1 Large pot

1 stockpot

1 metal spoon

1 small bowl

Ingredients

For the sauce

1/4 cup soy sauce
1 teaspoon sugar
1 tablespoon gochugaru
2 teaspoons toasted sesame oil
1 tablespoon sesame seeds
2 teaspoons minced garlic
2 scallions, finely chopped
1 red chile, like Korean, finely chopped
1 green chile, like Korean or jalapeño, finely chopped

For the cockles

3 cups cockles, cleaned and scrubbed
8 cups water, divided
2 tablespoons salt
1/4 cup sake, plus 1 tablespoon
1 tablespoon mirin

Instructions

TO MAKE THE SAUCE

In a small bowl, combine the soy sauce, sugar, gochugaru, sesame oil, and sesame seeds with the garlic, scallions, and chiles. Set aside.

TO MAKE THE COCKLES

In a large pot, combine the cockles, 4 cups of water, and salt and let sit in the refrigerator for 1 to 2 hours to expel sand and debris.
Rinse the cockles well under cold water.
In a stockpot, combine the cockles and the remaining 4 cups water, the sake, and the mirin. Bring to a boil over high heat and cook until the first few cockle shells open up, 5 to 10 minutes. Drain in a colander, trying to separate the cockles so they are not in a heap. Cool for about 10 minutes, or when they’re cool enough to handle.
Using a metal spoon or knife, remove the top shell of each cockle.
Arrange the cockles, still in their bottom shells, on a serving platter and spoon some of the sauce into each.
Serve cold.

Video

Notes

Choosing Cockles: Cockles come in various sizes. When shopping, select ones that have tightly closed shells, which typically indicates freshness. If they are slightly open, they should close when tapped; if not, discard them. Always ensure they smell fresh, like the sea, and not overly fishy.
Adaptable Seasonings: The beauty of this seasoned cockles recipe is its adaptability. Feel free to tweak the spices based on your preference. If you're not a fan of heat, omit the chili flakes. Alternatively, add a splash of white wine or some minced shallots for a different flavor profile.
Safety First: When working with any shellfish, cleanliness is paramount. Always wash your hands thoroughly before and after handling. Additionally, after cooking, be sure to discard any cockles that haven't opened. They can be unsafe to eat.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.