Egg Cockle

Why It Became Popular

The Cheonsuman Bay region, where the annual winter egg cockle festival is held, wasn't originally a major habitat for egg cockles because the local mudflats were sandy rather than composed of fine clay-like mud.

However, regional development, including the construction of the Seosan A and B District sea dikes, altered the tidal flat environment by changing the flow of seawater.

* Cheonsuman Bay: Located in Chungcheongnam-do Province, this long, north-south bay borders the cities of Seosan-si, Hongseong-gun, and Boryeong-si to the east while to the north and west, it adjoins the Taeanbando Peninsula and Anmyeondo Island in Taean-gun.

The construction of the sea dikes blocked certain water channels, increasing the proportion of clay in the tidal flats and significantly altering the ecosystem.

As a result, oysters, which were once abundant in this area, gradually disappeared, making way for egg cockles to take their place.

As a result of these changes, Cheonsuman Bay in Chungcheongnam-do became a primary production area for egg cockles.

1) Dong-A Ilbo, "Changes in the Ecosystem of the West Coast," January 19, 1988, p. 11.

How to Eat It

When you open the hard shell of a live egg cockle, its meat resembling a bird's beak is revealed. The name "saejogae" (which means "bird clam") comes from this distinctive shape.

The meat can be easily prepared by removing the internal organs that contain mud. While egg cockle meat can be enjoyed as a hoe muchim (spicy sashimi salad), the best way to savor it is by making shabu-shabu.

There are many restaurants specializing in egg cockle near Namdang Port in Hongseong-gun, Chungcheongnam-do. When you order egg cockle shabu-shabu (usually sold by the kilogram), it is served with an assortment of side dishes.

After enjoying the clams, you can add kalguksu (knife-cut noodles) or make fried rice with the remaining shabu-shabu broth for a delicious finish.

A variety of vegetables, anchovies, and kelp go into making the broth for egg cockle shabu-shabu. Additional clams like surf clams or manila clams may also be added for added depth of flavor.

Once the broth starts boiling, it's time to add the egg cockle meat. Instead of adding them all at once, it's best to cook them one by one.

To enjoy its tender texture, dip the clams individually and cook them for about 8 seconds; cooking longer than 10 seconds can make them tough, with their sweetness dissipating into the broth.

To savor the pure umami of egg cockles, try a bite without sauce first, then dip it in chojang (sweet and sour red chili paste). Sometimes, restaurants will serve additional scallops or ark clams on the side.

Depending on the restaurant, you might also be served jjukkumi (webfoot octopus). Jjukkumi, like egg cockle, is a winter delicacy that is tender when lightly blanched.

As you near the end of your meal, consider ordering a noodle side-kalguksu, udon, or ramyeon are great options. Among them, kalguksu pairs perfectly with the egg cockle broth.

For two people, one portion of kalguksu is enough, while groups of three or more may enjoy two. The deep, savory broth infused with the egg cockle's umami elevates kalguksu into a standout noodle dish.

When?

Egg cockles are only available from December to May, but they taste best from December to March when the water in the West Sea is coldest.

Where?

In the Namdanghang Marine and Fisheries Complex in Namdang Port in Hongseong-gun, Chungcheongnam-do, there are around 60 restaurants specializing in egg cockles.

Across the street from Namdang Port are also large restaurants dedicated to serving egg cockles.