Side Dishes

Cockles with Wild Chives in Doenjang Dressing

Name: Cockles with Wild Chives in Doenjang Dressing
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1000 g Cockles (kkomak); 100 g (2 bunches) Wild chives (dallae); 10 g (10 leaves) Perilla leaves; 100 g (1 pepper) Bell pepper; 15 g (1 tbsp) Doenjang (soybean paste); 5 g (1 tsp) Gochujang (Korean chili paste); 300 g Apple juice; 20 g (1⅓ tbsp) Sesame oil; 15 g (1 tbsp) Sesame seeds; 10 g (2 tsp) Minced garlic

꼬막 달래 된장 무침

Blanched cockles tossed with wild chives (dallae), perilla leaves and bell pepper in a sauce of doenjang, gochujang, apple juice, sesame and garlic. Sesame, sesame oil and apple juice reduce the amount of doenjang, and the vegetables add vitamins and minerals.

📝 Step-by-Step Instructions

Mix the doenjang, gochujang, apple juice, sesame seeds, garlic and sesame oil to make the sauce.

Cockles with Wild Chives in Doenjang Dressing — step 1

Soak the cockles in salted water for 30 minutes to purge, then boil for 10 minutes.

Cockles with Wild Chives in Doenjang Dressing — step 2

Cut the wild chives, perilla leaves and bell pepper into 5 cm pieces and toss them with the cockles and sauce.

Cockles with Wild Chives in Doenjang Dressing — step 3

📊 Nutrition Facts (per serving)

70.1Calories (kcal)

6.9 gCarbs

5.1 gProtein

2.4 gFat

204 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.