About: Kkomakjim

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Kkomakjim or Kkomakjjim (Korean: 꼬막찜; kko:mak:jim) or seasoned cockle clams, is a popular seafood banchan (side-dish) widely enjoyed by Koreans year-round but especially considered a summer delicacy. Komak (Korean: 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:

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  • Kkomakjim or Kkomakjjim (Korean: 꼬막찜; kko:mak:jim) or seasoned cockle clams, is a popular seafood banchan (side-dish) widely enjoyed by Koreans year-round but especially considered a summer delicacy. Komak (Korean: 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. (en)
  • 꼬막찜은 양념된 새조개로서 한국에서 1년 내내 즐기는 대중적인 해산물 반찬이지만 특히 여름의 별매로 간주된다. 꼬막은 저지방의 저칼로리 해산물이며 단백질과 아미노산이 풍부하여 음주 후 간 해독에 도움을 준다. 철의 좋은 원천이기도 하여 여성과 노인에게 좋다. (ko)
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  • Kkomakjim or Kkomakjjim (Korean: 꼬막찜; kko:mak:jim) or seasoned cockle clams, is a popular seafood banchan (side-dish) widely enjoyed by Koreans year-round but especially considered a summer delicacy. Komak (Korean: 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: (en)
rdfs:label
  • Kkomakjim (en)
  • 꼬막찜 (ko)
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