Korean Kkomak Yangnyeom Gui (Spicy Grilled Cockles)
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Cockles are at their plumpest from winter into early spring.
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They go into boiling water only until the shells start to open, then get a thin layer of spicy sauce and a turn in the pan. Bubbling sauce does not mean the meat is done; the center should hold 85 to 90°C for more than 90 seconds. The sauce left in the pan gets mixed into rice.
Ingredients
Instructions
- 1
Soak 600 g cockles in salted water for 20 minutes to purge grit.
Rub the shells gently against each other under running water, then rinse well so sand and excess brininess do not carry into the grill pan.
- 2
Bring water to a full boil before adding the cockles, then blanch for no more than 2 minutes.
As soon as the shells begin to open, lift them out so the flesh stays plump instead of shrinking and turning rubbery.
- 3
Mix 1.5 tablespoons gochujang with 1 tablespoon each gochugaru, soy sauce, and minced garlic, plus 1 teaspoon each sugar and sesame oil. Stir until smooth so the sauce spreads thinly and reduces evenly over the cockles.
- 4
Arrange the blanched cockles with the meat facing up, then spoon on a thin layer of sauce.
Let them sit for just 5 minutes so the seasoning clings without making the cockles overly salty or heavy.
- 5
Heat the pan or grill and cook the seasoned cockles for 3 to 4 minutes initially.
Even if the sauce bubbles, continue until the flesh reaches 85-90°C at the center and holds there for at least 90 seconds. Lower the heat if the sauce starts to scorch.
- 6
If direct flame is available, finish the cockles over it for only 30 seconds to add smokiness.
Sprinkle with 2 thinly sliced scallion stalks and serve immediately with the savory sauce pooled in the pan.
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