How to boil cockles

Cockle salad, bibimbap, and other seasonal dishes are really delicious when enjoyed in their prime. The most important thing when eating cockles is definitely the boiling process. So today, I will share a simple way to boil cockles that even beginners can succeed with, just like experts.

First, thoroughly clean and prepare 1kg of cockles.

Please boil the water vigorously over high heat. Then add the cockles and two Cheongyang peppers and continue boiling. When the water reaches a vigorous boil, add two spoonfuls of soju and stir well in one direction.

The reason you should only paddle in one direction is because the shellfish tend to lean to one side, so it's better to keep paddling in only one direction.

Please keep the lid on tightly and continue cooking.

Open the lid occasionally and keep stirring in one direction. When about 4 to 5 cockles have opened their shells, turn off the heat.

If you boil the cockles for too long, the meat can become tough. So, turning off the heat when about 4 to 5 of them open their shells is just the right timing.

After turning off the heat, cover with a lid and let it sit for about 2 minutes.

Afterward, pick up the cockles from the water, then use a spoon to open the lid at the back, making it very convenient.

For those making cockle bibimbap, remove all the shells, and for those preparing seasoned cockles, just open one side!

 

 

===========

My mom and I are the clam shell ghost, haha.

Are we still in a rural area with a five-day market?

Therefore, I mostly buy cockles only on market days.

It's delicious even when topped with sauce.

Just boiled and sat down with mom.

I tend to forget.