Irresistible Cockle and Kimchi Bibimbap: A Perfect Harmony!
Cockle and Kimchi Bibimbap
Inspired by my love for cockles, I decided to create a bibimbap with kimchi for an incredibly delicious combination! This recipe brings together the delightful chewiness of cockles and the zesty, sweet-and-sour flavor of stir-fried kimchi, creating a truly fantastic meal that’s surprisingly easy to make at home. Get ready to enjoy a bowl of pure bliss!
Main Ingredient: Cockles
- Cockles, 1 serving (approx. 200g)
- Coarse salt (for purging and cleaning cockles)
- 1 metal spoon (for purging)
Cockle Seasoning Sauce
- 1 red chili pepper
- 2 stalks green onion
- 3 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1 Tbsp sugar
- 1/3 Tbsp red chili powder (gochugaru)
- 1/2 Tbsp minced garlic
- 1/3 Tbsp toasted sesame seeds
- 1 red chili pepper
- 2 stalks green onion
- 3 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1 Tbsp sugar
- 1/3 Tbsp red chili powder (gochugaru)
- 1/2 Tbsp minced garlic
- 1/3 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the cockles. Place the cockles in a bowl with 1 tablespoon of coarse salt and scrub them vigorously. Repeat this rinsing process 4-5 times to thoroughly remove any grit or impurities trapped between the shells.
Step 2
To purge the cockles of any sand, submerge them in clean water. Place a metal spoon between the shells, add 1 tablespoon of salt, and cover the bowl with a black plastic bag to block out light. Let them purge for about an hour. This helps them expel any remaining sand.
Step 3
Now, it’s time to cook the cockles. Bring a pot of water to a rolling boil, then add the purged cockles. As the cockles begin to open, stir them continuously in one direction with a spoon until they are fully cooked. They are done when about 6-7 cockles have opened. Be careful not to overcook, as they can become tough.
Step 4
Carefully remove the cooked cockles from the water and let them cool slightly. To open them, insert a spoon into the seam at the back of the shell and twist. For the bibimbap, extract all the meat. If you’re preparing some as a side dish, leave one shell attached to the meat for a more appealing presentation.
Step 5
To make the cockle seasoning sauce, finely mince the green onions and red chili pepper. You can remove the seeds from the chili if you prefer a milder flavor.
Step 6
In a small bowl, combine the ingredients for the cockle seasoning sauce: 3 tablespoons of soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of sugar, 1/3 tablespoon of red chili powder, 1/2 tablespoon of minced garlic, the minced red chili and green onions, and 1/3 tablespoon of toasted sesame seeds. Mix everything well. Feel free to adjust the seasoning to your taste.
Step 7
For the cockle side dish, spoon a small amount of the prepared seasoning sauce over the cockles that still have one shell attached. This adds a burst of flavor and makes for a delightful side dish.
Step 8
For the bibimbap, place the shelled cockle meat in a bowl and add a generous amount of the seasoning sauce. Gently mix until the cockles are well coated. This seasoned cockle mixture will add a wonderful depth of flavor to your bibimbap.
Step 9
Now, let’s prepare the stir-fried kimchi. Heat a little cooking oil in a frying pan and add the kimchi. Stir-fry until the kimchi is softened, then add 1 tablespoon of minced garlic, 1/2 tablespoon of sugar, and 1/3 tablespoon of sesame oil. Continue to stir-fry until the kimchi is deliciously cooked. The sugar helps to balance the tartness of the kimchi and enhances its overall flavor.
Step 10
Finally, assemble your bibimbap. Place a generous portion of warm rice in a bowl. Artfully arrange the seasoned cockles on one side and the stir-fried kimchi on the other. Garnish with any remaining minced green onions or a sprinkle of sesame seeds for a beautiful finish. Give it a good mix and enjoy your flavorful Cockle and Kimchi Bibimbap!
