Spicy & Sweet Clam Bibimbap
Spicy & Sweet Clam Bibimbap
[Chef Haengun x ManGae] ManGae Chef! Highly Recommended Home-Cooked Meal! Clam Bibimbap ★
Haengun, a chef on ManGae Recipes, has published a cookbook titled ‘Highly Recommended Home-Cooked Meals from Haengun’s Kitchen 200’! Let’s preview recipes from the book through video! The secret tip for delicious Clam Bibimbap? The fragrant perilla leaves! All the recipes in the world, on ManGae Recipes.
Main Ingredients- 1kg cockles
- 10 stalks scallions
- 10 stalks Korean parsley (minari)
- 2-3 Cheongyang chili peppers
- 3 bowls cooked rice
- 1 Tbsp sesame oil
For Purging Cockles- 6 cups water
- 2 Tbsp coarse sea salt
- 2 Tbsp vinegar
Seasoning Sauce Ingredients- 4 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1 Tbsp rice wine (mirin)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp plum extract (maesilcheong)
- 0.5 Tbsp sugar
- 1 Tbsp minced garlic
- 2 Tbsp minced scallions
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 6 cups water
- 2 Tbsp coarse sea salt
- 2 Tbsp vinegar
Seasoning Sauce Ingredients- 4 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1 Tbsp rice wine (mirin)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp plum extract (maesilcheong)
- 0.5 Tbsp sugar
- 1 Tbsp minced garlic
- 2 Tbsp minced scallions
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First step to preparing fresh cockles! Scrub the cockles thoroughly under running water to remove any dirt or debris. Then, in a bowl of water, add 2 Tbsp of coarse sea salt and 2 Tbsp of vinegar, and submerge the cockles. To help them purge more effectively, cover the bowl with a black plastic bag or aluminum foil and let them sit for 20-30 minutes. After purging, rinse them again thoroughly under cold running water.
Step 2
Now, let’s cook the cockles! Pour water into a pot and bring it to a boil. Once boiling, add about half a cup of cold water to slightly lower the temperature. This helps prevent the shells from cracking. Add the purged cockles and stir them continuously in one direction as they cook. As soon as 2-3 shells begin to open, turn off the heat immediately. Drain the cockles using a sieve. Be careful not to overcook them, as they can become tough.
Step 3
Once cooked, carefully remove the cockle meat from the shells. Don’t discard the cockle cooking water! Skim off the clear liquid from the top of the cooking water. This liquid can be used to rinse the cockle meat, which helps remove any fishy odor and adds a subtle savory flavor. Gently rinse the meat in this water and drain well.
Step 4
Making the key seasoning sauce for the bibimbap! In a bowl, combine the soy sauce, fish sauce, rice wine, gochugaru, plum extract, sugar, minced garlic, minced scallions, toasted sesame seeds, and sesame oil. Mix them well. Taste and adjust the seasoning according to your preference.
Step 5
Prepare the fresh vegetables. Wash the scallions and Korean parsley and chop them into 1-2 cm pieces. Finely chop the Cheongyang chili peppers (seeds removed, if you prefer less heat). If you like it spicier, feel free to add more chili peppers.
Step 6
Finally, it’s time to assemble the bibimbap! In a large bowl, add the drained cockle meat, half of the prepared seasoning sauce, and half of the chopped vegetables. Gently mix everything together until well combined. Then, add the remaining seasoning sauce and vegetables. Drizzle with sesame oil and mix gently with the cooked rice. Serve in a bowl for a delicious and appetizing spicy and sweet Clam Bibimbap!
