Flavorful Clam Bibimbap Made with Seasonal Clams
Flavorful Clam Bibimbap Made with Seasonal Clams
Recipe for Spicy and Sweet Clam Sauce and Clam Bibimbap Using Seasonal Clams
From autumn to spring, from November to March, the season for plump and juicy clams arrives! A must-try delicacy during this time is Clam Bibimbap. The savory flavor of fresh clams combined with a spicy and sweet sauce makes this dish incredibly addictive. It’s a perfect meal for the whole family to enjoy together. Try making this delicious Clam Bibimbap right now!
Clam Preparation and Cooking- 1kg clams
- 2L water
- 2 Tbsp coarse salt
- 1/4 cup soju or cheongju (rice wine)
Clam Bibimbap Ingredients- 4 Cheongyang chili peppers
- 70g chives or scallions
- 1 red chili pepper
- 2 Tbsp sesame oil
- 2 servings warm rice
Spicy and Sweet Clam Sauce- 1 Tbsp minced garlic
- 2 Tbsp soy sauce (jin-ganjang)
- 1 Tbsp cooking wine (mirin or similar)
- 2 Tbsp plum extract (maesilcheong)
- 1 Tbsp vinegar
- 3 Tbsp gochugaru (Korean chili flakes)
- 4 Cheongyang chili peppers
- 70g chives or scallions
- 1 red chili pepper
- 2 Tbsp sesame oil
- 2 servings warm rice
Spicy and Sweet Clam Sauce- 1 Tbsp minced garlic
- 2 Tbsp soy sauce (jin-ganjang)
- 1 Tbsp cooking wine (mirin or similar)
- 2 Tbsp plum extract (maesilcheong)
- 1 Tbsp vinegar
- 3 Tbsp gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
Prepare fresh clams. In a large bowl, combine enough water (2L) to cover the clams with 2 tablespoons of coarse salt and dissolve it completely. This saltwater solution helps the clams purge sand and impurities.
Step 2
Place the clams and saltwater in the bowl. Cover the bowl tightly with a black plastic bag to block out all light. Let the clams purge for about 1 hour. Changing the water once or twice during this time can improve the results.
Step 3
After purging, rinse the clams thoroughly under running water. Scrub the shells vigorously to remove any remaining dirt or grit.
Step 4
To eliminate any fishy odor and add flavor while cooking the clams, prepare some aromatics. Cut 2 of the 4 Cheongyang chili peppers in half.
Step 5
In a pot, add 2L of water and the prepared halved Cheongyang chili peppers. Bring the water to a boil over medium heat. Once the water is boiling, you’re ready to add the clams.
Step 6
When the water is at a rolling boil, add all the cleaned clams. Stir them gently in one direction to prevent them from clumping together. Cook for about 5 minutes. The clams are cooked when they start to open their shells. Be careful not to overcook them, as they can become tough.
Step 7
Drain the cooked clams using a colander and let them cool slightly. It’s easier to remove the clam meat from the shells when they are warm but not scalding hot.
Step 8
Here’s a simple trick to easily open clam shells. Insert the thin edge of a spoon or teaspoon into the gap between the shells and gently twist. The shell should open easily.
Step 9
Once the shell is open, use the tip of a teaspoon to gently scrape the clam meat away from the inside of the shell. This method helps to cleanly separate the meat.
Step 10
Transfer all the removed clam meat to a clean mixing bowl. They are now ready to be mixed with the sauce.
Step 11
Chop the chives or scallions into pieces about 1 to 1.5 cm long, roughly the width of half a finger.
Step 12
Cut the red chili pepper in half lengthwise and remove all the seeds. Removing the seeds will make the dish less spicy and give it a more vibrant color.
Step 13
Finely mince the deseeded red chili pepper. The red chili adds a beautiful visual appeal to the bibimbap.
Step 14
Thinly slice the remaining 2 Cheongyang chili peppers diagonally. You can also mince them finely, similar to the red chili pepper.
Step 15
Now, let’s make the delicious spicy and sweet sauce that is key to Clam Bibimbap! In a mixing bowl, add 1 tablespoon of minced garlic.
Step 16
Next, add 1 tablespoon of cooking wine (such as mirin or cheongju) to help remove any fishy odors and enhance the savory flavor.
Step 17
Add 2 tablespoons of soy sauce (jin-ganjang) for a rich umami taste.
Step 18
Add 1 tablespoon of vinegar to provide a refreshing tang. Vinegar helps to balance the flavors and make the sauce taste cleaner.
Step 19
Add 2 tablespoons of plum extract (maesilcheong) for sweetness and depth. If you don’t have plum extract, you can substitute it with 1 tablespoon of sugar.
Step 20
Finally, add 3 tablespoons of gochugaru (Korean chili flakes) for a spicy kick. You can adjust the amount of gochugaru to your preference.
Step 21
To the bowl with the clam meat, add the prepared chives (or scallions), red chili pepper, and Cheongyang chili peppers. Drizzle with 1 tablespoon of sesame oil. The nutty aroma of sesame oil will further enhance the bibimbap’s flavor.
Step 22
Add only half of the prepared sauce to the clams and vegetables. Gently mix them together. It’s best to add the sauce gradually and adjust the seasoning to your taste rather than adding it all at once.
Step 23
Toss the ingredients gently with your hands to ensure the sauce is evenly distributed among the clam meat and vegetables. Be careful not to mash the clam meat while mixing.
Step 24
Now it’s time to assemble the bibimbap. Set aside the seasoned clam mixture. In a separate clean bowl or plate, add 2 servings of warm rice. Add the remaining half of the sauce to the rice.
Step 25
Drizzle another tablespoon of sesame oil over the rice. Gently mix the rice to incorporate the sauce and sesame oil without crushing the grains. If the rice is very hot, it might cook the clam meat, so using slightly cooled rice or mixing immediately after cooking is recommended.
Step 26
Finally, prepare the garnish. Cut the seasoned seaweed (gim) into thin, long strips. The savory seaweed adds another layer of flavor to the bibimbap.
Step 27
Serve the seasoned rice in a bowl, top generously with the mixed clams and vegetables, and sprinkle with the prepared seaweed strips and 1 tablespoon of sesame seeds. Your delicious Clam Bibimbap is ready to enjoy! Bon appétit!
