Tender Clam Bibim Guksu: A Spicy and Sweet Recipe to Awaken Your Appetite
Tender Clam Bibim Guksu: A Spicy and Sweet Recipe to Awaken Your Appetite
How to Make Clam Bibim Guksu and Spicy Mixing Sauce
Bibim Guksu generously topped with succulent clam meat! Experience the fantastic harmony of chewy noodles, plump clams, and a special sweet and spicy sauce. (Clam purification time excluded)
Key Ingredients for Clam Bibim Guksu- 1kg fresh ark clams
- 2 servings of chewy somen noodles
- 1 cucumber, crisp and refreshing
- A pinch of crushed toasted sesame seeds for nutty flavor
- 2 Tbsp coarse salt for clam purification
- 1 Tbsp coarse salt for boiling clams
Perfect Spicy and Sweet Bibim Guksu Sauce- 3 Tbsp gochugaru (Korean chili flakes) for spiciness
- 5 Tbsp sugar for sweetness
- 2 Tbsp vinegar for a tangy kick
- 2 Tbsp soy sauce for umami
- 0.5 Tbsp black pepper for aroma
- 0.5 Tbsp Worcestershire sauce (can be substituted with Tonkatsu sauce) for depth
- 3 Tbsp gochujang (Korean chili paste) for the core flavor
- 1 Tbsp minced garlic for a pungent note
- 2 Tbsp sesame oil for richness
- 2 Tbsp cider (can be substituted with water) to soften ingredients
- 3 Tbsp gochugaru (Korean chili flakes) for spiciness
- 5 Tbsp sugar for sweetness
- 2 Tbsp vinegar for a tangy kick
- 2 Tbsp soy sauce for umami
- 0.5 Tbsp black pepper for aroma
- 0.5 Tbsp Worcestershire sauce (can be substituted with Tonkatsu sauce) for depth
- 3 Tbsp gochujang (Korean chili paste) for the core flavor
- 1 Tbsp minced garlic for a pungent note
- 2 Tbsp sesame oil for richness
- 2 Tbsp cider (can be substituted with water) to soften ingredients
Cooking Instructions
Step 1
Thoroughly wash the fresh ark clams by rubbing them against each other under running water 2-3 times to remove any impurities. This step is crucial for a clean taste.
Step 2
Place the washed clams in a large bowl, fill it generously with water, and add 2 Tbsp of coarse salt (for 1kg of clams) to dissolve. This is the preparation for purifying the clams.
Step 3
Cover the bowl completely with a black plastic bag or aluminum foil to block out light. During warmer months, place the bowl in the refrigerator for 1 to 2 hours to allow the clams to purify and expel any sand or impurities. This is a vital step for clean-tasting clams.
Step 4
After the purification process, rinse the clams several times under clean running water to remove any residual salt. Ensure they are clean before proceeding.
Step 5
Trim off both ends of the cucumber to remove any bitterness. Peel the cucumber using a vegetable peeler, then rinse and slice it into thin julienne strips. The crispness of the cucumber will enhance the overall flavor of the dish.
Step 6
Now, it’s time to cook the clams. In a pot, add enough water to cover the clams and 1 Tbsp of coarse salt. Once the water comes to a rolling boil, add 1 cup (about 180-200ml) of cold water. This temperature shock helps the clams open their shells more easily.
Step 7
Carefully add the purified clams to the boiling water. Once about 10% of the clam shells begin to open, turn off the heat. The residual heat will continue to cook the clams, allowing them to open further for about 5 minutes, making it easier to extract the meat.
Step 8
Once the clams have cooled slightly, carefully separate the clam meat from the shells. Do not rinse the clam meat with cold water! Instead, gently ‘toast’ the clam meat by briefly immersing it in the warm clam cooking water. This method helps retain the moisture and flavor of the clam meat, making it even more delicious.
Step 9
Cook the somen noodles in boiling water according to package directions, or until they reach your desired chewy texture, stirring occasionally to prevent sticking. Immediately rinse the cooked noodles under cold running water to remove excess starch. Drain them thoroughly in a colander; well-drained noodles will absorb the sauce better.
Step 10
Now, let’s make the star of the Clam Bibim Guksu: the sauce! In a bowl, combine 3 Tbsp gochugaru, 5 Tbsp sugar, 2 Tbsp vinegar, 2 Tbsp soy sauce, 0.5 Tbsp black pepper, 0.5 Tbsp Worcestershire sauce (or Tonkatsu sauce), 3 Tbsp gochujang, 1 Tbsp minced garlic, 2 Tbsp sesame oil, and 2 Tbsp cider (or water). Mix everything well until the sauce is smooth and well-combined. The cider helps tenderize the ingredients and adds a subtle sweetness.
Step 11
Add 2-3 tablespoons of the prepared bibim guksu sauce to the cooked somen noodles. It’s best to start with a smaller amount and gradually add more as you mix with the clam meat, adjusting the seasoning to your preference.
Step 12
Gently mix the sauced noodles with the prepared clam meat and julienned cucumber. Be careful not to mash the clam meat; a gentle toss is key. The savory clams and crisp cucumber create a wonderfully balanced flavor profile.
Step 13
Serve the mixed bibim guksu in a bowl, artfully arrange the clam meat on top, and garnish with the julienned cucumber. Finally, sprinkle with crushed toasted sesame seeds for a finishing touch. For an extra touch of richness, you can drizzle a little sesame oil over the top according to your preference. Enjoy your delicious meal!
