Cockles are a popular seafood delicacy in Korea, and Beolgyo(a small town on the southern coast) is renowned for producing the finest cockles in the country.
These cockles, known as “chamkkomaak” in Korean, are larger and meatier than other varieties, with a rich, briny flavor that is unmatched.
What Makes Beolgyo Cockles So Special?
Beolgyo‘s unique environment is the key to its exceptional cockles.
The town is situated at the intersection of several rivers, creating a brackish ecosystem that is ideal for cockle growth.
The mudflats in this area are rich in nutrients, providing ample food for the cockles to thrive. The tides in Beolgyo are also particularly strong, which helps to keep the cockles clean and free of parasites.
They are packed with protein, iron, and essential minerals, making them a nutritious choice for seafood enthusiasts.
How to Enjoy Beolgyo Cockles
Beolgyo cockles can be prepared in a variety of ways.
- They are often steamed or boiled and served with a dipping sauce. (as a side dish)
- They can also be used in stews, soups, and stir-fries.
- One popular dish is “kkomaak bibimbap,” a mixed rice dish with cockles, vegetables, and a spicy sauce.
Recommendation for Beolgyo Cockles? Yes or No?
Beolgyo cockles are more than just a delicious seafood option—they represent a unique part of Korean culinary culture.
However, it may not be easy to find Beolgyo cockles while traveling in Korea.
Cockles require a lot of preparation, so they are usually only available at restaurants specializing in Korean cuisine.
In many good Korean restaurants, you might find kkomaak Muchim (spicy seasoned cockles) served as a side dish.
Alternatively, if you visit a restaurant near the west coast, you may have a better chance of finding them.
If you enjoy seafood and Korean cuisine, I would recommend trying kkomaak bibimbap if it’s on the menu at the restaurant you visit.
Cockles are in season during winter, and their chewy texture combined with the slightly salty ocean flavor offers a unique taste experience.
