Cockle perilla salad
It is a large cockle on the southern coast of Seoyeonbo, where you can taste chewy and light cockles throughout the year. The cockles, which are difficult to take care of, were flavored with cool base soup so that the shells and intestines could be removed and eaten immediately. Just mix it with various vegetables to complete a unique salad. Let's enjoy the combination of cockle and perilla seeds, which are good for immunity, as a salad.
2 serving
Within 30 minutes
CJ 제일제당
Ingredients
  • Seaside greens
    50 g
  • Chamnamul (Chamnamul) (Chamnamul)
    30 g
  • Paprika
    1/4 g
  • enoki mushroom
    30 g
  • Sesame
    1 TS
  • plum extract
    2 TS
  • Andalusian olive oil
    2 TS
  • perilla powder
    1 TS
  • lemon vinegar
    2 ts
  • Soy sauce
    1 ts
Cooking Steps
STEP 1/5
Prepare each material.
STEP 2/5
The large cockles on the southern coast of Seoyeonbo are drained by a sieve.
STEP 3/5
Wash sprout and chamnamul in running water, remove moisture, and cut them into 5cm lengths. Shred the yellow paprika, remove the bottom of the enoki mushroom, and cut it into strands by hand.
STEP 4/5
Mix the [dressing] ingredients evenly.
STEP 5/5
In a bowl, mix seasonal fish, southern coast big cockle, trivalve greens, chamnamul, yellow paprika, enoki mushrooms, sesame seeds, and [dressing] lightly.
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