Fluttering~ Seasoned spicy cockles
Having a hard-headed science and engineering career, I often go to the same branch where I usually go to marts and shops, whether my regular concept is solid or simple. The Korean mart is far from my home, but the nearest place is Mississaga, which is about to be five minutes apart from other Korean marts. Anyway, the place I usually go to is familiar to my eyes and mind, so it may be because I don't have much anxiety in my mind even if I walk slowly. Even on that day, I'm slowly looking around the children who will be the ingredients for my food, and a kind and handsome young employee always recommends self-reflection cockles. It is said that it is popular and tastes good, but I immediately put two bags in this place where biological seafood are precious. I heard that cockle bibimbap is so delicious, so first of all, make a delicious plan to mix the spicy cockle with your tongue and then try bibimbap.
3 serving
Within 30 minutes
Lime앤Thyme
Ingredients
  • Self-reflection cockles
    1pack
  • Sesame
    little
  • Soy sauce
    2TS
  • Cheongju
    1TS
  • a green house
    1TS
  • fish sauce
    0.5TS
  • crushed garlic
    0.7TS
  • Cheongyang red pepper powder
    2.5TS
  • Water
    1TS
  • medium wave
    1ea
Cooking Steps
STEP 1/5
Defrost cockles and separate them from their shells.
STEP 2/5
Blanch in boiling water for about a minute and cool.
STEP 3/5
Chop the garlic, chop the green onions, and mix the amount of ingredients to make the sauce.
STEP 4/5
Mix the cooled cockles well with the sauce.
STEP 5/5
Sprinkle sesame seeds.
I ground the spicy chili powder a little bit and used it. Use chili powder to suit your taste when it is spicy. Just cool the blanched cockles without rinsing them in cold water. It's okay not to separate it from the skin, but I didn't like the sound of the skin getting stuck in my teeth, so I separated it and seasoned it.
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