Chewy Clam Bibim Bowl: A Flavorful One-Dish Meal
Clam Bibimbap Bowl Recipe, Chives, Seasoning Sauce, and How to Purge Clams
I bought fresh clams for my daughter who loves them. Since I only see her once a week, I wanted to make her favorite dish. This recipe is for a satisfying and simple clam bibimbap bowl that’s perfect for when you have a lack of appetite.
Main Ingredients
- 1kg fresh clams
Cooking Instructions
Step 1
Begin by thoroughly cleaning the clams. Put on rubber gloves and gently scrub the clams against each other under running water. Be careful not to rub too hard, as this might break the shells. Repeat this rinsing process about 3-4 times until all visible dirt and grit are removed.
Step 2
Now, it’s time to purge the clams. Fill a bowl with cold water and dissolve 1-2 tablespoons of coarse sea salt in it. This creates a saline solution similar to seawater, which encourages the clams to expel any sand or grit.
Step 3
Place the rinsed clams into the saltwater. Cover the bowl completely with a black plastic bag or newspaper to block out light. Let the clams sit in a cool place for at least 1-2 hours, or ideally 4-5 hours. This purging process helps them release impurities, resulting in a cleaner taste. You can adjust the purging time as needed.
Step 4
Even after purging, some residual grit or dirt might still be present in the clams. Keep this in mind as you proceed to the next steps.
Step 5
Rinse the purged clams several times under cold running water. This step ensures that any remaining sand or debris on the clam shells is washed away. Continue rinsing until the water runs clear.
Step 6
Prepare to cook the clams. Add enough water to a pot to fully submerge the clams. Pour in 1 tablespoon of soy sauce to help eliminate any potential fishy odor and add a subtle depth of flavor.
Step 7
Add 1 tablespoon of cooking wine (like mirin or rice wine) to further mask any unwanted smells. Using a spoon, stir the clams gently in one direction as they cook. Stirring helps prevent the shells from cracking against each other and ensures even cooking.
Step 8
The key to perfectly cooked clams: As soon as 5-6 clams naturally open their shells, immediately turn off the heat. Overcooking will make the clam meat tough and rubbery, significantly affecting the taste and texture. So, watch them closely!
Step 9
If any clams remain closed after cooking, you can easily open them by gently inserting the tip of a spoon into the shell opening and twisting. Be careful when separating the clam meat from the shell to avoid breaking it.
Step 10
Remove the cooked clam meat from all the shells. Now, prepare the flavorful seasoning sauce and mix it with the clam meat. This mixture is delicious served over rice as a hearty bowl, or simply enjoyed as a side dish.
Step 11
Here’s the secret ratio for delicious clam bibim sauce! Combine 3 parts soy sauce, 3 parts minced chives, 1 part cooking syrup (or sugar), 2 parts gochugaru (Korean chili flakes), 1 part minced garlic, and 1 part sesame oil. Mix well. For an extra kick, you can add finely chopped Cheongyang chili peppers.
Step 12
While aromatic water parsley (minari) also makes this dish delicious, today we’re using just chives for a clean and refreshing flavor. The fragrant chives paired with the chewy clam meat create a wonderfully satisfying meal. Serve a generous portion over warm rice and enjoy!
