Kkomakjim is a popular seafood delicacy widely enjoyed by Koreans all year around but especially during the summer season. It is comprised of small edible, saltwater cockle clams that are thoroughly cleaned and steamed, then individually topped with a soy sauce-based seasoning. The sauce can contain vegetables such as finely chopped red & green chili peppers, green onions, and minced garlic mixed in with gochugaru, sugar, sesame seed and sesame oil. Its individual taste will definitely awaken your palates for some great seafood that has a sweet and sour kick to each bite.

Recipe Ingredients: Sauce

• 4 tbsp soy sauce
• 1 tbs sugar
• 1 tbs gochugaru (red chili pepper flakes)
• 1 tbs sesame oil
• 1 tbs sesame seeds
• 2 tsp minced garlic
• 1-2 stalk green onion(s)
• 1 red chili pepper
• 1 green chili pepper

Recipe Ingredients

• 3 cups cockles
• 8 cups water
• 2 tbsp coarse sea salt
• 6 tbsp rice wine

Cooking Directions: Sauce

1. Finely chop green onion, red and green chili peppers.
2. In a bowl, mix in chopped ingredients with soy sauce, sugar, gochugaru, sesame oil, sesame seeds, chopped green onion, and minced garlic.
3. Refrigerate and set aside.

Cooking Directions

1. Clean individual cockles with a brush under running cold water. Discard those that have crushed or broken shells.
2. In a large bowl or pot, add cockles, 4 cups of cold water and sea salt for 2-4 hours to remove sand and sea debris.
3. Rinse once more with cold water and drain water.
4. Place cleaned cockles in a pot and add 4 cups of cold water and rice wine. Boil it on high heat until few shells start to open up. Do not wait until all the cockles open up to avoid being overcooked.
5. Drain water completely with a strainer and let it cool down for 20 minutes.
6. Using a spoon or knife, tear, remove and discard all top shells.
7. Place cockles in layers on a plate and add sauce evenly over each cockle.
8. Serve cold and enjoy.