"Kko Mak Jjim " / Seasoned Blood Cockle / 酱淋血蚶/꼬막찜

In Korean,  꼬막 " Kko Mak " is Blood Cockle or Blood Clam. The blood cockle is the main  variety raised in  , in Jeollanam Do Province전라남도. 

Tegillarca granosa (also known as Anadara granosa) is a species of ark clam known as the blood cockle or blood clam due to the red haemoglobin liquid inside the soft tissues. 

在韩文，꼬막 " Kko Mak "是 “血蚶”（Blood cockle， blood clam）。位于韩国全罗南道的별교읍 (Beolgyo-eup , 筏橋邑）是盛产血蚶的地方。
泥蚶（Tegillarca granosa, Anadara granosa），又名“血蚶”（Blood cockle），英文俗称Ark shell
(source: wikipedia)

Dear friends, would you like to taste this blood cockle with the soybean sauce or the vinegar-red pepper sauce ?
朋友们，您喜欢酱淋血蚶， 还是沾上韩式醋辣椒酱来享用呢 ？

Soak the blood cockles in the salt water, the purpose is to spit out the sand.
将血蚶浸泡在水中，目的是除去其壳内的泥沙。

Boil the blood cockles in the boiling water, quick boiling; remove from the water when it start to open.
在热水中轻拌，当壳开始打开时， 马上从水中取出。

                                     Ingredients for making the sauce
                                     酱料材料

Ingredients :
Blood cockles 2 kg
salt ( for soaking the blood cockles ) 1 Tsp

Sauce (1):
Korean soybean sauce 2 Tsp
Broth from boiling the blood cockles   4 Tsp
green pepper 2 pieces
minced garlic 1 1/2 Tsp
red pepper powder 2 tsp
roasted sesame seeds 1 Tsp

Sauce (2)
Vinegar-Korean red pepper sauce :
Korean red pepper paste 1 Tsp
Red pepper powder 1 Tsp
Chinese plum syrup / or corn syrup 2 Tsp
Sesame oil 1 Tsp
Vinegar 1 Tsp
Roasted sesame seeds 1 tsp
Minced garlic 1 tsp

Method :
1. Scrub the blood cockles in cold water ，wash it clean.

2. Soak the blood cockles in salted water for about 1 hour, wash it clean.

3. Boil a wok of  water, add in the blood cockles, quick- boiling; remove from the boiling water  when they start to open.

4. Please don't throw away all the boiling water/broth, keep about 4 Tsp for making the sauce.

5. Remove one of the shells, make sure that there is no sand/ mud remains on the fresh. Repeat the same process for all the blood cockles.

6. Put all the ingredients in a bowl, to mix it well for making the sauce.

7. Place all the blood cockles on the dish and garnish with the sauce. Or you may eat it by dipping the vinegar- Korean red pepper sauce..

材料：
血蚶 2  kg
盐 ( 用来浸泡 血蚶的）  1 Tsp

酱料 (1)
韩式酱清 2 Tsp
血蚶上汤 4  Tsp
青辣椒 2 条
蒜蓉 1 1/2 Tsp
辣椒粉 2 tsp
芝麻 1 Tsp

酱料 (2)
韩式醋辣椒酱:
韩式辣椒酱 1 Tsp
辣椒粉 1 Tsp
梅汁 或麦芽糖 2 Tsp
麻油 1 Tsp
醋 1 Tsp
芝麻 1 tsp
蒜蓉 1 tsp



做法 ：
1. 在清水中不断搓摩血蚶， 洗净。

2. 在盐水中浸泡 1 小时， 洗净。。

3. 在热水中轻拌，当壳开始打开时， 马上从水中取出。

4. 请不要全扔掉那些热水/上汤， 留 4  Tsp， 用来调酱料。

5. 除去血蚶的其中一片壳， 确定没泥沙留下。 重复这步骤，直到将所有的血蚶处理好。

6. 在一碗内，放入所有的材料，拌均匀。

7. 将血蚶排放在碟子上，在享用前淋上酱料。 或者，您可以沾上韩式醋辣椒酱。