Cockle soup
Cockle is the most delicious from November to March of the following year. It contains high-quality proteins, vitamins, and essential amino acids, which help children grow, and is known to be effective in preventing anemia, recovering from fatigue, relieving hangovers, and preventing fatty liver. In Donguibogam, cockles protect organs, help digestion, and replenish energy, and cockle shells are said to be effective in removing walls. It is better to keep cockles clear and clean without breaking their shells, and when storing them, you can store them longer by blanching them and applying only flesh to the freezer. I'm going to make delicious and chewy cockle soup today.
4 serving
Within 60 minutes
밥심은국력
Ingredients
  • cockle
    1kg
  • full cabbage
    3piece
  • leek
    1/2ea
  • Cheongyang red pepper
    1ea
  • Red pepper
    1ea
  • Water
    1400ml
  • Cheongju
    2TS
  • Soybean paste
    1TS
  • Fish sauce with sand lance extract
    2TS
  • Shiitake mushroom powder
    1TS
  • Red pepper powder
    1TS
Cooking Steps
STEP 1/14
Prepare 1kg of cockles.
STEP 2/14
I'll cut the cabbage. Cut the cheongyang red pepper, red pepper, and green onion diagonally. It's okay to put dried radish greens instead of cabbage.
STEP 3/14
Add 2 tablespoons of thick salt, add cold water, and wash cockles as they collide. I'm going to eat the soup with cockle soup, so wash it until clear water comes out.
STEP 4/14
Put 1400ml of water in a pot and add cockles just before boiling. An important tip is to add cockles before the water boils. That way, the cockles won't get tough and blanch them well.
STEP 5/14
Stir cockles in one direction for 2-3 minutes. That way, the cockle sticks to one side and it's easy to peel.
STEP 6/14
If you open your mouth like 2 or 3 cockles, take them out.
STEP 7/14
When peeling cockles, twist the back of cockles with a spoon or use a cockle peeler.
STEP 8/14
The cockles are really thick, right? Blanching well is the know-how.
STEP 9/14
Add 2 tablespoons of refined rice wine to the cockle-boiled water.
STEP 10/14
Filter the blanched water on a fine net or cloth.
STEP 11/14
Pour the salted cockle water back into the pot and add the cabbage when it starts to boil, and add 1 tablespoon of soybean paste when the cabbage is half-cooked
STEP 12/14
Add 2 tablespoons of sand lance extract and 1 tablespoon of shiitake powder. Sand lance extract brings out the savory taste. You can add anchovy sauce or tuna sauce. It's delicious even if you don't use anchovy kelp stock separately.
STEP 13/14
Add 1 tablespoon of red pepper powder. Finish by adding green onions, cheongyang red pepper, red pepper, etc.
STEP 14/14
Please remove the foam.
Cooking review
5.00
score
  • 819*****
    score
    It's my first time making it, and the soup is refreshing and delicious.
    2021-02-12 00:16
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