Chewy and Flavorful Clam Bibimbap: The Golden Recipe
Mastering the Perfect Clam Bibimbap: From Cleaning Clams to the Secret Seasoning!
Whip up a delicious clam bibimbap using fresh clams, packed with high-quality protein, iron, and calcium. It’s a dish that will have you finishing your rice bowl in no time!
Clam Preparation- 1kg fresh clams
- 1/3 cup cooking wine (to remove gaminess when boiling)
Clam Purging- 1L clean water
- 1 Tbsp coarse salt
Savory Seasoning Sauce- 1/3 cup soy sauce (Guk-ganjang or Jin-ganjang)
- 4 Tbsp water
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp sugar (adjust to taste)
- 1 Tbsp minced garlic
- 1 Tbsp finely chopped green onion
- 1 Tbsp sesame oil
- A pinch of sesame seeds
- 1L clean water
- 1 Tbsp coarse salt
Savory Seasoning Sauce- 1/3 cup soy sauce (Guk-ganjang or Jin-ganjang)
- 4 Tbsp water
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp sugar (adjust to taste)
- 1 Tbsp minced garlic
- 1 Tbsp finely chopped green onion
- 1 Tbsp sesame oil
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, rinse the clams thoroughly under running water. It’s important to scrub them vigorously with your hands to remove any dirt or debris attached to the shells. Repeat this process 3-4 times until the clams are clean. For purging, dissolve about 1 tablespoon of coarse salt in 1 liter of clean water. Add a metal spoon to the water along with the clams. The metal spoon helps the clams open their shells, aiding in a more effective purge. Cover the pot with a dark cloth or plastic bag to block out light, and let them purge in a cool place for 1-2 hours.
Step 2
Now it’s time to boil the purged clams. Fill a pot with water and bring it to a boil. The key is to add the clams just before the water fully boils, when small bubbles start to form. This method ensures the clam meat remains tender and doesn’t become tough.
Step 3
To effectively eliminate any fishy odor and enhance the flavor, add 1/3 cup of cooking wine while boiling the clams. Cooking wine is a secret ingredient that makes the clams even more delicious.
Step 4
When boiling the clams, cook them only until about 10% of them have opened their shells. Overcooking will make the clam meat rubbery and tough. As soon as they start to open, immediately turn off the heat. Quickly drain them in a colander and briefly rinse under cold water to cool them down. Now, carefully separate the clam meat from the shells, being gentle not to damage the meat.
Step 5
If the clam meat is stuck to the shell and difficult to separate, you can use the pointed end of a spoon to gently pry it loose. This technique helps to keep the clam meat intact.
Step 6
Place the separated clam meat in a bowl of clean water and gently swirl it around. This helps to wash away any remaining grit or impurities, making the clam meat cleaner and tastier. Drain the washed clam meat and set aside.
Step 7
Let’s make the delicious seasoning sauce that will define your clam bibimbap! In a bowl, combine 1/3 cup soy sauce, 4 tablespoons of water, 1.5 tablespoons of gochugaru, 0.5 tablespoon of sugar (adjust to your preference), 1 tablespoon of minced garlic, 1 tablespoon of finely chopped green onion, 1 tablespoon of sesame oil, and a pinch of sesame seeds. Mix everything well until thoroughly combined.
Step 8
The final step! Place 2 bowls of warm rice into serving bowls. Add 2 tablespoons of the prepared seasoning sauce and mix it well with the rice first. Then, top with about half of the prepared clam meat (around 150g) and add another tablespoon of the seasoning sauce. Gently mix everything together, and your delicious clam bibimbap is ready! You can serve the remaining clam meat on the side according to your preference.
