Enoki Mushroom & Cockle Salad

Clean the enoki mushrooms and cockles thoroughly.

Boil the cockles in boiling water and remove the meat from the shells.

Blanch the enoki mushrooms briefly in boiling water and drain the water.

Thinly slice cucumber, carrot, and onion.

Place the cockles, enoki mushrooms, and sliced vegetables in a bowl.

Add gochujang (Korean chili paste), chili powder, sugar, vinegar, soy sauce, minced garlic, sesame oil, and sesame seeds, then mix everything well.

Arrange nicely on a plate to finish.