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Kkomak muchim is a type Korean side dish known as banchan (λ°μ°¬). This side dish takes blood cockles and is seasoned in soy sauce, Korean hot pepper flakes gochugaru (κ³ μΆκ°λ£¨), Korean rice wine cheongju (μ²μ£Ό), garlic, sesame oil, spring onions, with red and green chillies.
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Blood cockles can be a tricky one with their taste high in iodine leaving a metallic and bloody after taste for those unseasoned. The blood cockles were well made as they carried the pronounced flavour of the soy sauce quite well, with the acid from chilli flakes and onions breaking down the protein just a little. This gives it that fragrance that you're looking for.
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RM5 / dish
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