Seasoned Cockle Salad
Seasoned cockles are mixed with a spicy-tangy Korean sauce and aromatics for a chewy, flavorful seafood banchan.
Instructions
- 1
Scrub cockles in salted water and rinse several times.
- 2
Boil cockles for about 4 minutes until shells open.
- 3
Remove the meat from shells and drain well.
- 4
Mix chili flakes, soy sauce, vinegar, sugar, and garlic into a dressing.
- 5
Add chopped green onion and cockles, then toss gently.
- 6
Finish with sesame oil and sesame seeds, rest 10 minutes, and serve.
Tips
Nutrition (per serving)
Adjust Servings
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