Clam and quail egg seasoned dish with Korean radish pickles.
Mixing & Dressing⏱ 20min👥 4 servings
Ingredients
- 500g to 1kg of cockles.
- 500g of quail eggs.
- 1 cup all-purpose flour (for rinsing).
- 1 cup of soju (for cooking).
- 3 cups of water (for boiling).
- Soy sauce (100ml)
- 100 ml of water.
- Gochugaru 4T.
- 4 teaspoons of sugar.
- 2 tablespoons of minced garlic.
- 2 tablespoons of sesame oil.
- 2 tablespoons of black sesame seeds.
Instructions
1
Rub the cockles with 1 cup of flour to clean them, then rinse thoroughly in cold water to remove any impurities.
2
In a pot, combine 3 cups of water with 1 cup of soju and bring to a boil.
3
Once the water boils, add the cockles and boiled quail eggs, and stir gently in one direction while cooking.
4
As soon as you see a few of the cockles' shells start to open, immediately remove them from the heat and cool them down.
5
To make the seasoning sauce, combine the ingredients in the following proportions: 1 part soy sauce, 1 part water, 4 parts gochugaru (Korean chili powder), 4 parts sugar, 2 parts garlic, 2 parts sesame oil, and 2 parts toasted sesame seeds.
6
Season the prepared ingredients thoroughly with the sauce and it's ready to serve.