Korean
Korean - Seafood
Kkomak Muchim
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 500 g fresh cockles (kkomak)
- • 2 spring onions, sliced
- • 1 red chili, sliced
- • 2 tbsp soy sauce
- • 1 tbsp gochugaru
- • 1 tbsp sugar or corn syrup
- • 2 cloves garlic, minced
- • 1 tbsp toasted sesame oil and 1 tsp sesame seeds
Preparation Steps
1
Phase 1
Soak the cockles in cold salted water 1 hour so they expel sand, then rinse.
2
Phase 2
Drop into boiling water and cook 3-4 minutes until the shells open; shock in cold water.
3
Phase 3
Pick out the meats, halve any large ones, and strain 2 tbsp of the cooking broth.
4
Phase 4
Dissolve the gochugaru and sugar in the soy sauce and broth, then mix in the garlic and sesame oil.
5
Phase 5
Fold the cockles through the dressing with the spring onions and chili.
6
Phase 6
Sprinkle with sesame seeds and serve with rice and japchae-style sides.