Making seasoned cockle vinegar. From cockle to boiling.
The cockle salad is good, but I made cockle vinegar salad with sour and sour taste. It's good as a side dish or as a side dish.
4 serving
Within 20 minutes
사계절밥상
Ingredients
  • cockle
    800g
  • seaweed
    100g
  • Chamnamul (Chamnamul) (Chamnamul)
    1handful
  • onion
    1/4ea
  • leek
    1ea
  • Vinegar
    2T
  • cooking wine
    2T
  • ginger liquor
    1T
  • plum extract
    3T
  • Oligosaccharide
    1T
  • red pepper paste
    4T
  • Red pepper powder
    1T
  • Sesame
    little
  • Sesame oil
    little
Video
Cooking Steps
STEP 1/8
Wash cockles clean and put in thick salt and two spoons to remove them for at least 2-3 hours to 6 hours.
STEP 2/8
Make a sauce with vinegar 2T, cooking wine 2T, ginger wine 1T, plum extract 3T, ground garlic 1T, oligosaccharide 1T, red pepper paste 4T, and red pepper powder 1T.
*I put it in because ginger liquor catches the fishy smell, but if you don't have it, please replace it with Cheongju.
STEP 3/8
Please cut the chamnamul and green onion into 3cm long pieces.
If you don't have chamnamul, you can add fragrant perilla leaves.
STEP 4/8
Shred onions and carrots.
STEP 5/8
Cut the white part of the green onion into long pieces and slice the red pepper diagonally.
STEP 6/8
Add salt to boiling water and boil the cockles with a spoon until the cockles open.
STEP 7/8
Put a little seasoning on the marinated seaweed first and then just lose weight on the boiled cockles.
STEP 8/8
Mix both cockles and vegetables in a bowl and complete it with sesame seeds and sesame oil.
If you don't have chamnamul, you don't have to add perilla leaves if you don't have seaweed. Add salt and vinegar to boil cockles to remove the fishy taste.
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