Spicy & Sweet Cockle Bibimbap: A Seasonal Delight
Spicy & Sweet Cockle Bibimbap: A Seasonal Delight
Enjoy the freshest cockles of the season with this vibrant Cockle Bibimbap, enhanced with a delicious cockle namul (seasoned vegetable dish)!
Cockles are in season right now and perfectly plump! Learn how to steam them to retain their juicy texture, and then create a flavorful Cockle Bibimbap packed with tender cockle meat. Let’s prepare a truly delicious and healthy meal!
Main Ingredients- 1kg fresh cockles
- 1 bunch of wild chives (dalrae)
- 1 Korean green chili pepper (cheongyang chili)
- 1.5 bowls of cooked rice
Seasoning Ingredients- 1.5 Tbsp gochugaru (Korean red pepper flakes)
- 3 Tbsp jin-ganjang (soy sauce)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1.5 Tbsp gochugaru (Korean red pepper flakes)
- 3 Tbsp jin-ganjang (soy sauce)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
Start with 1kg of cockles. Thoroughly rinse the cockles under running water, gently scrubbing their shells to remove any dirt or impurities. Most cockles sold in supermarkets nowadays are pre-purged, so you don’t need to do any extra purging.
Step 2
Now, let’s cook the cockles. Fill a pot with plenty of water and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add the cockles. Stir them gently with a spoon or ladle to prevent them from sticking together or breaking, and to ensure even cooking.
Step 3
As the cockles cook, keep an eye on them. When about 1 or 2 cockles start to open their shells, this is the perfect moment – the cockle meat will be at its most tender and flavorful. Immediately turn off the heat, cover the pot, and let them steam for just 1 minute. This steaming process will make the cockle meat plump and moist.
Step 4
After steaming, quickly rinse the cockles in cold water to stop the cooking and cool them down slightly. Then, carefully separate the cockle meat from the shells. Using a spoon can help make this process easier.
Step 5
Rinse the extracted cockle meat briefly under cold running water. This step helps to enhance the fresh, oceanic flavor of the cockles while removing any residual grit.
Step 6
Wash the fresh wild chives (dalrae) thoroughly under running water. Finely chop them into about 0.5cm pieces. The aromatic fragrance of the dalrae will add a wonderful layer of flavor to your bibimbap.
Step 7
Finely mince the Korean green chili pepper (cheongyang chili) after removing the stem. This pepper will add a pleasant kick of spice and enhance the savory notes of the dish.
Step 8
In a mixing bowl, place the separated cockle meat. Add the minced green chili pepper and the chopped wild chives. It’s time to bring all the delicious flavors together.
Step 9
Add 1 Tbsp of minced garlic to the bowl. The pungent aroma of garlic complements the natural sweetness of the cockles beautifully.
Step 10
Pour in 3 Tbsp of jin-ganjang (soy sauce). The savory depth of the soy sauce is essential for the overall umami of the bibimbap.
Step 11
Add 1 Tbsp of sugar to balance the flavors. The interplay of sweetness, spice, and savory notes is key to a well-rounded cockle bibimbap.
Step 12
Sprinkle in 1.5 Tbsp of gochugaru (Korean red pepper flakes) for a vibrant color and moderate heat. Feel free to adjust the amount to your preferred level of spiciness.
Step 13
Finally, drizzle 2 Tbsp of sesame oil over the mixture. The nutty aroma of sesame oil will complete the flavor profile and add a delightful richness.
Step 14
Gently mix all the ingredients together with a spoon. Be careful not to mash the cockle meat; the goal is to coat everything evenly with the seasonings.
Step 15
Serve 1.5 bowls of warm cooked rice in your serving bowls.
Step 16
Generously spoon the seasoned cockle mixture over the rice. Now, put on a pair of disposable gloves and gently mix the rice and cockle topping with your hands. Ensure the seasoning is evenly distributed throughout the rice. Your delicious Cockle Bibimbap is now complete! Enjoy your meal.
