If you put this in, you can make it clean without the fishy smel
I made a soy sauce cockle paste that can be stored for 1-2 weeks with the thickened cockle iron.
6 serving
Within 30 minutes
사계절밥상
Ingredients
  • cockle
    1.5kg
  • Lemon
    1/2ea
  • onion
    1/3ea
  • Garlic
    5~6ea
  • Green pepper
    3ea
  • Red pepper
    3ea
  • Water
    600ml
  • Soy sauce
    180ml
  • Cheongju
    3T
  • Korean style soy sauce
    2T
  • Starch syrup
    3T
  • licorice
    4~5ea
  • jujube
    3ea
  • dried red pepper
    2ea
  • Ginger
    1piece
  • Shiitake mushroom
    1ea
  • Sea tangle
Video
Cooking Steps
STEP 1/9
Wash cockles thoroughly, rubbing their shells together.
*Not only use cockles, but also use one skin to make it, so you have to clean it clean.
STEP 2/9
Put 1T of salt, ginger liquor, or rice wine in the washed cockle and cover it with a black plastic bag for 2 hours
You look young.
*It fades cleaner after a night of seafaring.
STEP 3/9
After 2 hours, rinse the cockles once and boil 1T of salt and 1/3C of refined rice wine in boiling water.
STEP 4/9
When the mouth begins to open, turn the cockle in one direction, turn off the heat, and leave it for one to two minutes to remove it.
STEP 5/9
Leave one skin of the boiled cockle and peel it
Rinse it with boiled water.
*I don't feel good because I keep chewing if there are any crumbs or mud left. It's delicious when you rinse it with boiled water, not new water.
STEP 6/9
Chop the onions for the soy sauce
Slice ginger.
STEP 7/9
Slice whole garlic for Cheongyang red pepper for cockle paste.
STEP 8/9
Boil soy sauce with water, soy sauce, cheongju, soy sauce, starch syrup, licorice, dates, dried peppers, ginger, shiitake mushrooms, and kelp for 7-8 minutes.
*If you put in licorice, the fishy taste disappears.
STEP 9/9
Put chili pepper, garlic, and lemon on the cockle and pour the cooled sauce to complete.
*It's good to eat right away, but it tastes better if you leave it in the refrigerator for a day.
Add licorice to soy sauce to remove the cockle fishy smell. The fishy smell disappears. It can be refrigerated for 1-2 weeks.
Kimchi Recommended recipe
  • 1
    Golden recipe for perilla leaf kimchi with no regrets ^^
    4.84(103)
  • 2
    Tofu kimchi golden recipe!! It's okay if there's no meat
    4.93(70)
  • 3
    Making homemade Jongwon Baek and green onion kimchi
    4.85(84)
  • 4
    Delicious young radish kimchi (two-tier standard recipe)
    4.93(40)
Bulgogi Recommended recipe
  • 1
    I'll tell you both versions of Jongwon Baek sauce and beef bulgo
    4.98(45)
  • 2
    Spicy and sweet red pepper paste pork bulgogi
    4.97(37)
  • 3
    Making pork and red pepper paste bulgogi delicious and simple
    4.87(23)
  • 4
    Golden recipe for pork bulgogi. Soy sauce pork bulgogi for a mea
    4.85(27)