Korean Cockle & Water Parsley Mixed Rice
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
In spring, when cockles are in season, their meat goes into this bowl with raw water parsley (minari) and a gochujang dressing.
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The cockles come out of the boiling water after 30 seconds; any longer and they shrink and turn rubbery.
Ingredients
Instructions
- 1
Rinse 1.5 cups short-grain rice until the water looks less cloudy, then cook it as usual.
Let the finished rice steam for 10 minutes, then gently loosen it so the grains stay separate for mixing.
- 2
Swish 180 g cockle meat in lightly salted water to remove grit, then drain well.
Blanch it in fully boiling water for only 30 seconds and lift it out before the pieces shrink or turn tough.
- 3
Cut 40 g carrot and 70 g zucchini into thin matchsticks.
Stir-fry each vegetable separately over medium heat just until slightly softened, then spread them out to cool so excess moisture does not make the rice soggy.
- 4
Mix 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 teaspoon minced garlic, and 1 tablespoon sesame oil.
Stir until the garlic is evenly dispersed and the sauce is smooth enough to coat the rice evenly.
- 5
Place warm rice in bowls, then arrange the cockles and cooled stir-fried vegetables on top.
Cut 80 g water parsley into easy bites and add it last, keeping its fresh aroma away from direct heat.
- 6
Add the sauce a little at a time and mix, tasting so the bowl does not become too salty or heavy.
Finish with the remaining 0.5 tablespoon sesame oil and 1 teaspoon sesame seeds before serving.
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