Cockle Salad – Blanching for Only 20 Seconds Keeps the Cockles Perfectly Chewy

Steps

1. 1

   Place the pre-cooked cockles in a strainer and rinse under running water to thaw. Set aside.

2. 2

   In a pot, bring 1L water and 1 glass of soju to a boil, add the cockles, and blanch briefly for 20 seconds.

3. 3

   Drain the blanched cockles on a rack to cool; cut a handful of garlic chives and 10 green onion stalks into 1cm pieces.

4. 4

   In a bowl, combine 3T brewed soy sauce, 1T fish sauce, 5T red pepper flakes, 2T maesil extract, 2T mirin, 1T sugar, and 1T minced garlic to make the sauce.

5. 5

   Mix the garlic chives and green onions into the sauce, then add the blanched cockles and toss lightly.

6. 6

   For cockle bibimbap: mix 200g cooked rice with the cockle salad, sesame oil, dried seaweed flakes, and sesame salt.