Chewy and Savory Cockle Bibimbap
Chewy and Savory Cockle Bibimbap
How to Make Cockle Bibimbap: Recipe for Seasoning Sauce, How to Boil Cockles, and How to Clean Cockles
Cockles are packed with benefits like improved liver function, boosted immunity, and anemia prevention. They are also said to promote children’s growth, so I decided to make cockle bibimbap! Here’s a recipe for cockle bibimbap that even children will enjoy. 🙂
Main Ingredients- 1kg Ark shell cockles
- 2 bowls of rice
- 1/3 stalk of green onion
- 1 handful of chives
Purging Cockles- 1L water
- 1 Tbsp coarse salt
Boiling Cockles- 1 Tbsp coarse salt
Seasoning Sauce- 3.5 Tbsp red chili powder
- 4 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp corn syrup
- 1 Tbsp toasted sesame seeds
- 2 Tbsp sesame oil
- 1L water
- 1 Tbsp coarse salt
Boiling Cockles- 1 Tbsp coarse salt
Seasoning Sauce- 3.5 Tbsp red chili powder
- 4 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp corn syrup
- 1 Tbsp toasted sesame seeds
- 2 Tbsp sesame oil
- 3.5 Tbsp red chili powder
- 4 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp corn syrup
- 1 Tbsp toasted sesame seeds
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
Prepare 1kg of fresh ark shell cockles. It’s best to choose ones with clean, shiny shells.
Step 2
This is the step to thoroughly clean the cockles. Rub the cockles against each other to wash them. This effectively removes impurities and debris from the shell surface. Rinse them thoroughly 3-4 times until the water runs clear.
Step 3
After cleaning, it’s time to purge the cockles. In a bowl, combine 1 liter of water and 1 tablespoon of coarse salt and stir until dissolved. Add the cockles and a metal spoon (or a coin) to the water. This encourages the cockles to open their shells and expel more impurities. Let them purge for about 1 hour.
Step 4
Once the cockles have been purged, it’s time to boil them. Pour enough water into a pot to cover the cockles, add 1 tablespoon of coarse salt, and bring the water to a boil.
Step 5
Once the water is boiling, add the purged cockles and blanch them for about 3 minutes. The ideal time is when 3-4 cockles start to open their shells naturally. Be careful not to overcook, as they can become tough. Turn off the heat immediately and rinse them in cold water.
Step 6
Now, let’s extract the meat from the boiled cockles. Locate the back side of the cockle shell, the less pointed end. Insert the tip of a spoon and twist gently to separate the shells. Carefully scoop out the cockle meat.
Step 7
You should have about 300g of cockle meat. Rinse the extracted cockle meat lightly in cold water to remove any remaining impurities, then drain well.
Step 8
Let’s make the delicious bibimbap seasoning sauce. In a bowl, combine 3.5 tablespoons of red chili powder, 4 tablespoons of soy sauce, 1 tablespoon of minced garlic, 1 tablespoon of sugar, 1 tablespoon of corn syrup, 1 tablespoon of toasted sesame seeds, and 2 tablespoons of sesame oil. Mix everything thoroughly. You can add chopped green chili peppers or minced green onions for extra flavor if desired.
Step 9
Prepare the cockle topping for the bibimbap. Take 200g of the extracted cockle meat and place it in a clean bowl. Add about 2/3 of the prepared seasoning sauce and mix well. At this stage, also add 1/3 stalk of thinly sliced green onion and mix everything together for enhanced flavor.
Step 10
Now it’s time to mix the rice. In a bowl with 2 cups of warm rice, add the remaining 100g of cockle meat, 1 tablespoon of sesame oil, and all of the leftover seasoning sauce. Mix everything thoroughly, ensuring the savory flavor of the cockles and the sauce are well incorporated into each grain of rice.
Step 11
Plate the cockle bibimbap beautifully. Combine the rice and the seasoned cockle meat in a serving bowl. Garnish with finely chopped fresh chives to complete this appetizing cockle bibimbap. Enjoy your meal!
