Kkomak-muchim, also known as seasoned cockles, is a very popular Korean side dish, or banchan. These cockles have a spicy kick and go perfectly with rice. So yummy!
Recipe from Amazing Oriental.
Ingredients:
500 g cockles
1 L water
2 Tbsp coarse salt
Sauce:
2 Tbsp soy sauce
2-3 Tbsp gochugaru or chili powder
1 Tbsp chopped baby scallion
1 Tbsp chopped red chili
1 Tbsp crushed garlic
1 Tbsp sesame oil
1 tsp sugar
1 tsp rice wine
Pour water in a bowl and dissolve the salt in it. Add cockles, cover the bowl with a cloth and let it rest for 2 hours. Rinse and scrub the cockles several times, then strain them. Discard any cockle with broken or gaping shells.
Bring water to boil. When it starts to boil, reduce heat to medium and add the cockles. Stir them in one direction to make the flesh settle into the bottom shell. Turn off the heat when one or two cockles start to open. Cover the pot and let the cockles steam for 5 minutes.
Put a strainer over a large bowl and drain the water. Keep the broth and let it cool down. Remove tops of cockle shells by hand. Open the ones that are still closed with a spoon. Remove the extra mud or grit in the cockle shells by rinsing them in the broth. This helps keep the flavor.
Mix ingredients for the sauce in a bowl. Place the cockles on a plate and add sauce over each of them and serve with rice.
It goes so well with rise, served as a side dish!