Spicy Cockle Bibimbap: A Winter Delicacy
Spicy Cockle Bibimbap: A Winter Delicacy
Mastering Cockle Bibimbap with Seasonal Winter Cockles! How to Boil Cockles Perfectly
Today, we’re making a delicious Cockle Bibimbap using fresh, seasonal winter cockles! These plump and chewy cockles are a true treasure, perfect as a side dish with drinks or a hearty rice meal before they go out of season. This recipe includes detailed instructions on how to purge cockles of sand and how to boil them to perfection. For your convenience, a summarized recipe is provided on a single page at the end of the video. Let’s dive into the delightful experience of enjoying this dish with its vibrant visuals and fun captions!
Ingredients- Fresh cockles 300-500g
- Korean wild chives (or minari) 1 handful
- Green chili pepper 1 (use 2-3 if you like it spicy)
- Minced garlic 5 cloves worth
- Gochugaru (Korean chili flakes) 3 Tbsp
- Fish sauce (anchovy or sand lance) 1 Tbsp
- Soy sauce 1 Tbsp
- Plum extract (or sugar) 1 Tbsp
- Oligosaccharide (or corn syrup) 2 Tbsp
- Toasted sesame seeds 3-4 Tbsp
- Fresh perilla leaves, a good amount (about 5-7 leaves)
Cooking Instructions
Step 1
To purge the cockles of sand, rinse them under cold water. Place the cockles in a large bowl, add 1-2 tablespoons of coarse sea salt, and cover them with cold water so they are submerged. Cover the bowl completely with aluminum foil or a dark plastic bag to block out light. Refrigerate for at least 30 minutes. This process helps the cockles expel any grit. (If you have more time, purging for about an hour yields even better results!)
Step 2
While the cockles are purging, prepare the vegetables. Finely mince the green chili pepper, removing the seeds if desired. Finely mince the garlic. Rinse the Korean wild chives thoroughly under running water, shake off excess moisture, and chop them into bite-sized pieces (about 2-3 cm long). Thinly slice the perilla leaves.
Step 3
Let’s make the flavorful sauce! In a bowl, combine the gochugaru, fish sauce, soy sauce, plum extract, oligosaccharide, minced garlic, and minced green chili pepper. Mix well with a spoon until everything is evenly incorporated. Cover the bowl with plastic wrap and let it rest at room temperature for a short while to allow the flavors to meld and deepen.
Step 4
Rinse the purged cockles gently under running water to remove any remaining debris. Bring a pot of water to a rolling boil. Add the cockles to the boiling water. Stir gently in one direction to prevent them from sticking to the bottom, and boil for about 5 minutes. The cockles are cooked when they open their shells; remove them immediately. Be careful not to overcook, as they can become tough.
Step 5
Rinse the boiled cockles under cold water and let them cool slightly. Carefully extract the cockle meat from the shells, trying not to break the delicate meat. In a bowl, combine the extracted cockle meat with the prepared sauce, minced garlic, minced green chili pepper, and Korean wild chives. Gently toss everything together until the cockles are evenly coated with the sauce. Add the sliced perilla leaves and mix lightly.
Step 6
Prepare a bowl of warm rice. Place about half of the rice in a serving bowl. Generously top the rice with the seasoned cockle mixture. Carefully place the remaining rice alongside the cockle mixture for a beautifully presented dish. And there you have it – delicious Cockle Bibimbap! For an extra touch of flavor, you can add a drizzle of sesame oil or sprinkle some sesame seeds before mixing. Doesn’t it look mouthwatering? Enjoy this satisfying meal! ♥
