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Kkomak-jjim (Seasoned Steamed Cockles)
Created by Chef Jeong-sun
Plump winter cockles from the southern mudflats, cooked only until they open, then served in their half shells with a restrained soy, scallion, garlic, and sesame dressing.
Kkomak belongs to winter and to the southern mudflats. Cook the month you're standing in. When the cockles are good, their shells are heavy for their size and the meat inside is sweet, mineral, and firm. When they are not good, no amount of soy sauce will rescue them, and my teacher would have sent them back without a word.
Ingredients
fresh live cockles (kkomak)
Quantity
1 kg
cold water
Quantity
8 cups
for purging
coarse sea salt
Quantity
4 tablespoons
for purging
| Ingredient | Quantity |
|---|---|
| fresh live cockles (kkomak) | 1 kg |
| cold waterfor purging | 8 cups |
| coarse sea saltfor purging | 4 tablespoons |
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