Gombak as side dish
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- This topic has 3 replies, 3 voices, and was last updated 12 years, 4 months ago by Maangchi.
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- November 9, 2011 at 7:31 am #50350arlee_84Participant
Hi,
i recently ate in Korean Restaurant in Indonesia “Tobak”.
I found one of the dishes really delicious and wish able to make it by my self.
I don’t know what the dishes name, but it served along with other side dishes and the main ingredients is gombak ( blood clamp ).
If anyone know what the dishes name , and also know how to make it , I would really appreciate it if you share it here.
Thanks .
- November 9, 2011 at 6:59 pm #55099tastingkoreaParticipant
Soondae? You need to be more descriptive for us to get a better idea of what you’re looking for.
- December 26, 2011 at 7:59 am #55100arlee_84Participant
Hi,
I have the picture.. maybe you can tell from the picture ?
Thanks.
[attachment=5800,531]
- December 26, 2011 at 12:09 pm #55101MaangchiKeymaster
It’s a kind of clams called kkomak:꼬막 or 고막 in Korean. English name is cockle. It’s one of my favorite clams. When I traveled to Malaysia during my Gapshida trip, I found some cockles in a local market. I cooked them in Korean method. Delicious!
Problem is that it’s not easy to find the ingredients in NY where I’m living. I will keep your request in mind though.
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