Delicious Clam Bibimbap (Spicy Mixed Rice)
Seasonal Winter Delicacy: Clam Bibimbap Recipe
Clams are in their prime season right now, offering a wonderfully sweet and chewy texture! This Clam Bibimbap recipe is designed to captivade your family’s taste buds with its vibrant flavors. The chewy clams and crisp vegetables create a delightful textural contrast and a depth of flavor that makes this special mixed rice dish disappear in no time. It’s a truly satisfying one-bowl meal!
Bibimbap Ingredients- 1.5kg fresh clams
- 100g fresh chives
- 80g carrot
- 3 eggs
- Cooking oil for frying
- A pinch of black sesame seeds
Spicy & Sweet Clam Seasoning Sauce- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 1 Tbsp fish sauce (anchovy)
- 3 Tbsp rice wine (mirin or similar)
- 2 Tbsp plum extract (maesilcheong)
- 0.5 Tbsp brown sugar
- 1 Tbsp minced garlic
- Sesame seeds, to taste
- 1 Tbsp sesame oil
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 1 Tbsp fish sauce (anchovy)
- 3 Tbsp rice wine (mirin or similar)
- 2 Tbsp plum extract (maesilcheong)
- 0.5 Tbsp brown sugar
- 1 Tbsp minced garlic
- Sesame seeds, to taste
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Prepare all your ingredients before you begin cooking. This will make the cooking process much smoother and more enjoyable.
Step 2
Thoroughly clean the clams by scrubbing them with your hands under running water to remove any dirt or impurities. Place the cleaned clams in a pot, cover them with water, add a pinch of salt, and cover the pot with a black plastic bag or cloth. Let them purge (de-grit) for about 2 hours. This process helps to remove any sand or grit from inside the clams, ensuring a cleaner taste.
Step 3
Transfer the purged clams to a pot and add enough water to cover them completely. Add a tablespoon of coarse salt. Stir the clams in one direction as they cook. This stirring motion helps the clams open evenly and prevents them from sticking together.
Step 4
The clams are cooked when about 5 of their shells have opened. Once you see this, turn off the heat immediately to prevent them from overcooking.
Step 5
Drain the cooked clams using a colander. Avoid rinsing them under cold water, as this can wash away their natural sweetness and flavor. It’s best to drain them while they are still warm.
Step 6
Once the clams have cooled slightly to a manageable temperature, carefully shuck them, removing the clam meat from the shells. Set the clam meat aside.
Step 7
Finely chop the fresh chives. Thinly julienne the carrot into matchstick-sized pieces. These vegetables will add color and a pleasant crunch to the dish.
Step 8
In a mixing bowl, combine all the ingredients for the seasoning sauce: gochugaru, soy sauce, fish sauce, rice wine, plum extract, brown sugar, minced garlic, sesame seeds, and sesame oil. Stir everything together thoroughly until well combined to create a flavorful sauce.
Step 9
Add the prepared clam meat, julienned carrots, and chopped chives to the bowl with the seasoning sauce.
Step 10
Gently toss and mix all the ingredients together until the clam meat and vegetables are evenly coated with the spicy and sweet sauce. Be careful not to overmix, as this can break up the delicate clam meat. Your delicious seasoned clams are now ready!
Step 11
For an extra touch, fry an egg to your liking (sunny-side up or over-easy is recommended) to serve as a topping for the bibimbap.
Step 12
Serve a generous portion of warm white rice in a bowl. Top the rice with the seasoned clam mixture and the fried egg. Sprinkle a pinch of black sesame seeds over the top for a final flourish. Your vibrant and delicious Clam Bibimbap is complete! Enjoy this delightful meal.
