Hearty Cockle Bibimbap
Visually Stunning and Delicious Cockle Bibimbap Made with Leftover Ingredients
Create a delightful meal using those little bits of leftover cockles and vegetables! ‘Cockle Bibimbap’ transforms a solo meal into a feast. The popping sensation of flying fish roe combined with the rich aroma of butter makes this bibimbap incredibly appetizing. It’s so delicious and visually appealing, you’d never guess it was made with leftovers. Enjoy this satisfying meal, and have a wonderful weekend! ♡
Main Ingredients
- 1 bowl of warm rice
- 1 Cheongyang chili pepper (optional)
- 1/4 onion
- A handful of lettuce
- 1/4 cucumber
- A sprinkle of seaweed flakes
- 2-3 Tbsp flying fish roe
Seasonings & Extras
- Gochujang sauce (to taste)
- A sprinkle of sesame seeds
- 1 tsp sesame oil
- 1 tsp butter
- Gochujang sauce (to taste)
- A sprinkle of sesame seeds
- 1 tsp sesame oil
- 1 tsp butter
Cooking Instructions
Step 1
Prepare the leftover cockles. If they are already seasoned, use them as is. If not, mix them with gochujang sauce, a little minced garlic (optional), a pinch of sugar (optional), and sesame seeds, then gently toss to coat.
Step 2
Thinly slice the onion and soak it in cold water for about 5 minutes to remove its pungent flavor. Drain thoroughly. Thinly slice the cucumber. Tear the lettuce into bite-sized pieces. Finely chop the Cheongyang chili pepper (omit or remove seeds if you prefer less spice).
Step 3
Place the flying fish roe in a sieve and rinse lightly under running water to drain. This helps remove excess salt for a cleaner taste.
Step 4
Preheat a ttukbaegi (Korean earthenware pot) or a small pot over medium-low heat. Add 1 tsp of butter and let it melt until fragrant.
Step 5
Add the warm rice to the preheated pot. Arrange the prepared cockles, sliced onion, cucumber, lettuce, and chopped chili pepper attractively on top of the rice. Finally, generously sprinkle with flying fish roe and seaweed flakes.
Step 6
Serve the hot ttukbaegi directly to the table. Just before eating, drizzle with gochujang sauce, sesame oil, and sesame seeds according to your preference. Mix all the ingredients well with chopsticks or a spoon and enjoy the delightful texture of the popping roe, savory cockles, and fresh vegetables!