Seasoned Cockles

Indulge in the vibrant flavors of summer with this delightful Korean dish, Seasoned Cockles (Kkomangmuchim). This seasonal treat is a favorite during the warm months when fresh and succulent cockles (small clams) are at their best. Don’t worry if you can’t find cockles, as this versatile recipe allows you to substitute clams or mussels while still enjoying the essence of this delightful dish. The secret lies in the delectable sauce, boasting a harmonious blend of soy sauce, sugar, gochugaru (Korean red pepper flakes), toasted sesame oil, and sesame seeds. This medley is further enriched with minced garlic, finely chopped scallions, and both red and green chiles, adding a tantalizing kick. The result is a gorgeously seasoned side dish or appetizer that is perfect for any dinner party, impressing guests with its bold flavors and captivating presentation.

INGREDIENTS:

For the sauce

• ¼ cup soy sauce
• 1 teaspoon sugar
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 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
• ¼ cup sake, plus 1 tablespoon
• 1 tablespoon mirin

PREPARATIONS:

TO MAKE THE SAUCE

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

TO MAKE THE COCKLES

1. In a large pot, combine the cockles, 4 cups of water, and salt. Allow them to sit in the refrigerator for 1 to 2 hours to expel sand and debris.
2. Rinse the cockles well under cold water.
3. In a stockpot, combine the cockles and the remaining 4 cups water, along with the sake and mirin. Bring to a boil over high heat and cook until the first few cockle shells open up, approximately 5 to 10 minutes.
4. Drain the cockles in a colander, separating them to avoid clustering together. Let them cool for about 10 minutes until they are easy to handle.
5. Using a metal spoon or knife, remove the top shell of each cockle.
6. Arrange the cockles, still in their bottom shells, on a serving platter, and spoon some of the prepared sauce into each.
7. Serve the Seasoned Cockles cold as a refreshing and flavorful summer delight.

YIELD:

• Serves 4

TIPS:

• This versatile sauce can be used with any shellfish, including clams or shrimp.

Seasoned Cockles, also known as Kkomangmuchim, is a delightful Korean dish that embraces the vibrant flavors of summer, making it a perfect addition to any seasonal menu. This exquisite recipe features succulent cockles, bathed in a delectable sauce that tantalizes the taste buds and captures the essence of Korean culinary expertise.

The key to the dish’s allure lies in the exceptional sauce, meticulously crafted with a medley of soy sauce, sugar, gochugaru (Korean red pepper flakes), toasted sesame oil, and sesame seeds. These flavorful elements are further elevated by the addition of minced garlic, finely chopped scallions, and both red and green chiles, creating a balanced harmony of flavors that dance on the palate.

As a seasonal dish, Seasoned Cockles celebrate the bounties of summer, transforming fresh and tender cockles into a culinary masterpiece. Their subtle brininess blends seamlessly with the robustness of the sauce, offering a symphony of taste sensations that will leave diners craving for more.

The simple yet meticulous preparations ensure that the cockles are perfectly cooked and infused with the essence of the sauce. The initial soaking in saltwater expels any sand and debris, allowing for a clean and enjoyable dining experience. The gentle steaming of the cockles ensures their tenderness, while the skillful removal of the top shell allows the flavors of the sauce to penetrate the cockles thoroughly.

This splendid side dish or appetizer is an ideal addition to any dinner party or gathering, impressing guests with its visually stunning presentation and bold flavors. As a shared dish, it invites camaraderie and joy, fostering a sense of togetherness and celebration.

In conclusion, Seasoned Cockles (Kkomangmuchim) is a remarkable testament to the versatility and creativity of Korean cuisine. Its ability to accommodate various shellfish allows for culinary exploration and adaptation, making it accessible to a broader audience. Whether enjoyed as an appetizer, side dish, or light meal, this summer-inspired delicacy is bound to become a favorite among those who savor its exquisite taste.