Spicy Cockle Salad - Pour in a Cup of Cold Water and Pull Them Out in 1 Minute for Plump, Firm Meat

Steps

1. 1

   In a bowl, add water and 1 tablespoon of coarse salt, then scrub cockles vigorously and rinse 2-3 times.

2. 2

   In a stainless steel bowl, add water, cockles, and 1 tablespoon of coarse salt, cover with a dark cloth, and purge sand in the refrigerator for 2 hours, then wash.

3. 3

   Once the pot water is boiling, add 1 cup of cold water and the cockles, stir in one direction, and remove within 1 minute.

4. 4

   Separate cockle meat from shells, place meat in a strainer and lightly rinse with the cockle cooking liquid.

5. 5

   Combine soy sauce 3T, red pepper flakes 5T, fish sauce 1T, sugar 1T, oligo syrup 1T, vinegar 1T, chopped garlic 1/2T, and sesame seeds to make the seasoning.

6. 6

   Finely chop crown daisy, Welsh onion, cheongyang pepper, and onion.

7. 7

   Toss everything together in a bowl. Drizzle a touch of sesame oil right before serving.