Yield: 4 Servings
|½ cup||Soy sauce|
|3 tablespoons||Minced green onion|
|1 tablespoon||Minced garlic|
|2 tablespoons||Red pepper powder|
|2 tablespoons||Sesame seed powder|
|1 tablespoon||Sesame oil|
|½ tablespoon||Red pepper threads|
(1) Clean cockles in water, rubbing hard. Place in weak salted water for 3 hours to remove sands. (2) Mix soy sauce, minced green onion and minced garlic, red pepper powder, sesame seed powder and sesame oil together for seasoning sauce. Cut red pepper threads in ¾-inch pieces. (3) Drop cockles into boiling water for 2 minutes and remove. Discard empty shells and place shells with cockle meat on heat-proof dish. Sprinkle seasoning sauce evenly on cockles, sprinkle with red pepper threads, and steam dish in steamer for 3 minutes.
: by Bok Ryou Han Note: * Since cockles are perishable, use live ones. Live ones move when you open shells. Use knife to open shells. * In order to remove dirt and sand from cockles, place them in weak salted water and leave them in dark place for 3 hours. *Be careful not to overcook cockles since they shrink easily.
From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, .