Making spicy cockle stir-fry
I remember eating the bibimbap that I made with Jasook Pikomak so deliciously, so I bought another one this time This time, I cooked stir-fried food as a late night snack and a side dish for drinking. The combination of chewy cockles and delicious seasoning of various vegetables makes it possible to have a hearty and delicious accompaniment.
2 serving
Within 20 minutes
시드님
Ingredients
  • Shellfish
    500g
  • onion
    1/2ea
  • leek
    1/2ea
  • Carrot
    50g
  • Cheongyang red pepper
    1ea
  • Red pepper
    1ea
  • Red pepper powder
    1T
  • red pepper paste
    3T
  • Sugar
    1T
  • Starch syrup
    1T
  • crushed garlic
    1T
  • Cheongju
    1T
  • the liquid of tuna
    1T
  • Sesame oil
    1/2T
  • chopped ginger
    1/2t
  • ground pepper
    1/2t
Cooking Steps
STEP 1/8
Measure the sauce in advance and mix it evenly. You can add sesame oil at the end. :)
STEP 2/8
Vegetables are cut into bite-sized pieces similar to cockles. It's better to eat it together if you adjust the size. Slice the chili peppers, too.
STEP 3/8
After defrosting the cold water naturally in a bag, soak it in clean water for about 5 minutes. After that, I pre-treated it by heating water in a pot and blanching it slightly in hot water in case it smells bad. And I cut it in half because it was big.
STEP 4/8
To enhance the crunchiness of vegetables, stir-fry the hard ingredients over high heat.
STEP 5/8
When the edges of the onions become transparent, add the recipe for making pikomak stir-fried cockles. In order to prevent the sauce from being pressed and burned, please dry it quickly, and then coat the vegetables evenly so that they can be fried.
STEP 6/8
I put cockles, green onions, and red pepper together. Since cockles are boiled, I stir-fried only a little enough to coat them with seasoning.
STEP 7/8
I got a bit of moisture and my liver got dry. The liver at this time was perfect for my taste buds. Stir-fry it for about a minute to warm up the cockles and lower the heat to complete it.
STEP 8/8
Seafood eaten raw and seafood cooked hot~ I ate it as a collection of sea food with excellent texture. It was a icing on the cake when they gave me soju to clean my mouth.
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