Chewy and Tender ‘Spicy Seasoned Clams’ (Kkomak Muchim) & Clam Bibimbap
Chewy and Tender ‘Spicy Seasoned Clams’ (Kkomak Muchim) & Clam Bibimbap
Make Delicious ‘Kkomak Muchim’ and ‘Kkomak Bibimbap’ at Home!
I wanted to enjoy clam dishes at a restaurant, but due to COVID-19, I ended up making them at home. This recipe features ‘Kkomak Muchim’ (spicy seasoned clams) and ‘Kkomak Bibimbap’ using the seasoned clams. It’s a perfect dish for when you crave something flavorful and satisfying.
Main Ingredients- 3 packs of Kkomak (cockles) – please use fresh ones
- 1 Bell pepper (using different colors makes it more appealing)
- 1-2 Chili peppers (e.g., Cheongyang or red chili) – adjust spiciness to your preference
- 1/2 Onion (adds a crisp texture and sweetness)
- 2 Scallions (for a fragrant touch)
- 1-1.5 bowls of cooked rice (served warm)
Seasoning Ingredients- 5 Tbsp Soy sauce (for umami)
- 2 Tbsp Gochugaru (Korean chili flakes – for spiciness)
- 1 Tbsp Oligodang (corn syrup or rice syrup – for shine and mild sweetness)
- 1 Tbsp Plum extract (for a sweet and sour flavor boost)
- 1 Tbsp Toasted sesame seeds (for a nutty finish)
- 1 Tbsp Minced garlic (adds pungency and enhances flavor)
- 1.5 Tbsp Sesame oil (for a nutty aroma and smooth texture)
- 5 Tbsp Soy sauce (for umami)
- 2 Tbsp Gochugaru (Korean chili flakes – for spiciness)
- 1 Tbsp Oligodang (corn syrup or rice syrup – for shine and mild sweetness)
- 1 Tbsp Plum extract (for a sweet and sour flavor boost)
- 1 Tbsp Toasted sesame seeds (for a nutty finish)
- 1 Tbsp Minced garlic (adds pungency and enhances flavor)
- 1.5 Tbsp Sesame oil (for a nutty aroma and smooth texture)
Cooking Instructions
Step 1
Thoroughly wash the fresh cockles under running water to remove any dirt or debris. Soak them in water with a pinch of coarse salt for about 30 minutes to purge any sand or grit. (Commercial cockles are often cleaned well, so you might shorten the soaking time.)
Step 2
After soaking, rinse the cockles again. Boil them in water with a pinch of coarse salt and a splash of vinegar. Once the cockles start to open, continue boiling for about 2-3 minutes for a perfectly chewy texture. (Be careful not to overcook, as they can become tough.)
Step 3
While the cockles are boiling, wash and drain the bell pepper, chili peppers, onion, and scallions. Finely chop them into small pieces. Slicing them thinly or dicing them into small cubes will help the seasoning penetrate and mix well in the bibimbap.
Step 4
In a large bowl, combine all the ‘Seasoning Ingredients’: soy sauce, gochugaru, oligodang, plum extract, minced garlic, and sesame oil. Mix well to create the seasoning sauce. Add the chopped bell pepper, chili peppers, onion, and scallions to the sauce and toss gently to coat everything evenly, allowing the vegetables to absorb the flavors.
Step 5
Rinse the boiled cockles briefly under cold water to stop the cooking process and firm up the texture. Use the back of a spoon to carefully pry the clam meat out of its shell. Insert the spoon tip between the shell and the meat, then twist gently to detach the meat.
Step 6
Add the extracted clam meat to the bowl with the seasoned vegetables and mix gently. It’s important to toss them together without breaking the clam meat. This completes the ‘Kkomak Muchim’! For ‘Kkomak Bibimbap’, place this seasoned clam mixture over warm rice and mix well. Finish with a sprinkle of toasted sesame seeds for extra nuttiness and aroma.
