꼬막
Kkomak
Pronunciation:
koh-mak
Protein:
Beef
Cooking Method:
Grilled
Spice Level:
🌶️ Mild
Description
Kkomak refers to small, white clams often enjoyed as a banchan (side dish) or in jjigae (stews). The sweet, tender clams have a delicate briny flavor that pairs perfectly with Korean seasonings. They’re especially popular during winter when they’re at their peak season.
Ingredients
Small white clams (kkomak)
Salt water (for cleaning)
Garlic
Soy sauce
Sesame oil
Chili powder (optional)
Green onions
Variations
Kkomak can be served raw with chili paste, steamed with garlic, or added to jjigae. Some regions prepare them with different seasonings like vinegar or soy sauce.
Fun Facts
Kkomak is especially prized in the Jeolla region, where it's considered a delicacy and often served at special gatherings.