Kkomakjjim
Korean seafood dish
Kkomak-jjim (Korean: 꼬막찜) or seasoned cockle clams, is a popular seafood banchan (side-dish) widely enjoyed by Koreans year-round but especially considered a summer delicacy. Komak (꼬막) is a low-fat, low-calorie seafood, rich in protein and crucial amino acids which help to detoxify the liver after drinking. It is also a good source of iron, which is good for both women and the elderly.
It consists of small edible saltwater cockle clams. The clams selected for cooking have two distinct characteristics:
The skin of the cockle should be intact and not broken,
The wave pattern of the shell should be clean and clear.
Haegam: cleaning clams
The chosen clams are at first cleaned spotlessly. In order to cook the cockles properly and scrumptiously, the clams are blanched in a way that they don't dry out. If boiled for too long, the cockles not only become tough and tasteless but also lose their nutrients simultaneously. The process of cleaning and boiling the clams most appropriately is called haegam (해감). There are two ways to do it.
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