Clam Bibimbap: A Delicious Rice Bowl with Seasonal Clams
How to Boil Clams in Season, Clam Seasoning Recipe, and Clam Bibimbap Master Recipe
As the cold winter winds begin to blow, many delicious seafood options become available. Among them, clams are a particular favorite! In season from November to March, clams are a winter delicacy that can be prepared in various ways. Today, we’ll learn how to prepare clams, make a flavorful clam salad, and assemble a delicious clam bibimbap. Let’s get started!
Main Ingredients
- 400g Clams
- 5 Napa Cabbage Leaves
- 6 Scallions (Green Onions)
- 1/2 Onion
- 2 Cheongyang Peppers (Korean Red Peppers)
Cooking Instructions
Step 1
The first crucial step is to properly purge and clean the clams. Place the clams in a stainless steel bowl and add enough water to cover them. Adding a little salt can help the clams expel any grit or sand. Let them purge for about 30 minutes to an hour. Then, gently rub the clams together with your hands under running water to remove any remaining dirt or debris. Rinse them thoroughly until the water runs clear.
Step 2
Now, let’s cook the clams to easily extract the meat. Place the cleaned clams in a pot with cold water. To help eliminate any fishy smell, add a splash of white wine or cooking wine and a pinch of ginger powder. Bring the water to a boil over high heat. Once boiling, stir the clams in one direction with a spoon. This motion helps them open their shells, making it easier to extract the meat. As soon as most of the clams have opened, remove them from the pot. Be careful not to overcook, as they can become tough.
Step 3
For any clams that remain stubbornly closed, use the tip of a spoon as a lever to gently pry them open. After extracting the clam meat, give them a quick rinse under cold water to remove any lingering grit or shell fragments that might have been missed during purging.
Step 4
Prepare the vegetables. Cut the napa cabbage leaves into roughly 2cm pieces. Cut the scallions into similar lengths. Slice the onion thinly, about 0.5cm thick. Thinly slice the Cheongyang peppers diagonally for a touch of heat. (Tip: For added color and a hint of sweetness, you can also thinly julienne some carrots and add them to the mix!)
Step 5
It’s time to combine all the ingredients with the flavorful seasoning. In a large bowl, add the prepared napa cabbage, scallions, onion, and Cheongyang peppers, along with the extracted clam meat. Sprinkle in the gochugaru, fish sauce, sugar, and minced garlic according to the recipe’s measurements. Don’t mix just yet; let the ingredients sit together for a moment to begin melding.
Step 6
Finally, drizzle in some sesame oil for aroma and a generous sprinkle of sesame seeds for a nutty flavor. Now, gently mix everything together. Avoid overmixing, as this can break up the delicate clam meat. The key is to toss everything lightly until well combined. Serve this delicious clam salad generously over a bowl of warm rice for a truly satisfying Clam Bibimbap. It’s a perfect and hearty meal!
