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Seasoned Cockles, Kkomak-muchim

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Average: 2 (1 vote)
nut free
prep time: 
20 min
inactive time: 
240 min
cooking time: 
45 min
total time: 
305 min

Here is an interesting dish to awaken your appetite. Cockles are small, edible, saltwater clams, widely enjoyed by Koreans. Enjoy healthy clams with a sweet and sour kick. Goes well with rice and other sides dishes.

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for pre-soaking

3 cupsCockles 꼬막
4 cupsWater 물
1 tbsCoarse Sea Salt 굵은 소금

main ingredients

4 cupsWater 물
6 tbsCheongju, Korean Rice Wine 청주
¼ cupSoy Sauce (regular) 왜간장
1 tbsSugar 설탕
1 tbsGochugaru, Korean Hot Pepper Flakes 고추가루
1 tbsSesame Oil 참기름
1 tbsSesame Seeds 깨
2 tspGarlic (minced) 다진 마늘
1 tbsChopped Green Onion 다진파
Red Chili Pepper 붉은 고추
Green Chili Pepper 풋고추

You will need 2-4 hours in advance to remove sand from cockles!

Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Clean Cockles

Clean 3 cups of fresh cockles with a brush under running water. Soak them in salted water (4 cups of cold water + 1 tablespoon of coarse sea salt) and cover so the inside of the container is dark. Leave it for 2-4 hours to remove sand. Too much salt can kill cockles. Rinse and drain water. Discard the ones that are crushed or broken.

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Clean cockles with brush

Saok in salted water

  • 4 cups water
  • 1 tbs coarse sea salt
  • 2-4 hours in the dark



Discard broken ones

2. Boil

Place the cleaned cockles in a pot and add 4 cups of water and 6 tablespoons of rice wine. Boil it on high heat until the cockles (about 6-7) start to open up. (Do not wait until all the cockles open up! They will be overcooked.)

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Boil cleaned cockles

  • 4 cups water
  • 6 tbs rice wine

Until 6-7 cockles open up

3. Cool down

Drain water through a strainer and let it cool down for 15 min.

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Drain water

Cool it down

  • image: clock.png 15 min

4. Remove top shell

Remove the top shells from the cockles using a knife.

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Remove top shells

5. Seasoning Sauce

Chop red and green chili peppers (1 each). Mix 4 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of red chili pepper flakes, 1 tablespoon of sesame oil, 1 tablespoon of sesame seeds, 1 tablespoon of chopped green onion, 2 teaspoon of minced garlic and chopped red and green chili peppers.

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Chop red, green chili peppers

Mix with

  • 4 tbs soy sauce
  • 1 tbs sugar
  • 1 tbs red chili pepper flakes
  • 1 tbs sesame oil
  • 1 tbs sesame seeds
  • 1 tbs chopped green onion
  • 2 tsp minced garlic

6. Serve and Enjoy!

Place cockles in layers on a plate. Pour and spread the seasoning sauce evenly over each layer. Enjoy!

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In layers

Sauce over each layer