Delicious Stone Pot Bibimbap with Chewy Clams and Fresh Vegetables
Make a Flavorful Clam Stone Pot Bibimbap Using Leftover Clams
This recipe creates a fantastic meal using leftover clams from home. Especially on a chilly day, a piping hot stone pot bibimbap is always a perfect choice! The chewy clam meat, fresh vegetables, and savory sauce come together to create a dish that is especially comforting on cooler days. This time, we’ve made a special twist with the sauce and cooking method, resulting in an even more irresistible flavor that will have you devouring it in no time! With just a creative idea, you can prepare a wonderful one-bowl meal without needing many special ingredients. This clam stone pot bibimbap is truly the best – no words needed, just try it yourself and have a delicious weekend! ♡
Main Ingredients- 1.5 cups shelled clams
- 1/2 onion
- A pinch of roasted seaweed flakes (gim)
- 4 cloves garlic, minced (or 4 cloves garlic, thinly sliced)
- 1 Tbsp butter
- 2 bowls warm cooked rice
Sauce- 2 Tbsp soy sauce
- 1 tsp sugar
- 3 Korean chili peppers (cheongyang chili)
- A little scallion (white parts preferred)
- A pinch of toasted sesame seeds
- A little sesame oil
- 2 Tbsp soy sauce
- 1 tsp sugar
- 3 Korean chili peppers (cheongyang chili)
- A little scallion (white parts preferred)
- A pinch of toasted sesame seeds
- A little sesame oil
Cooking Instructions
Step 1
Thinly slice the onion into julienne strips. Soak them in cold water for about 10 minutes to mellow out the strong flavor. Squeeze out excess water thoroughly before setting aside.
Step 2
Wash the Korean chili peppers, remove the stems, and finely chop them. Removing the seeds will reduce the spiciness. Pat them dry with a paper towel.
Step 3
In a bowl, combine the soy sauce, sugar, chopped chili peppers, minced scallions, toasted sesame seeds, and sesame oil. Mix well to create a delicious sauce. Adjust the amount of sugar or soy sauce to your preference.
Step 4
Thinly slice the garlic into rounds. Lightly rinse the shelled clams under cold water and drain them.
Step 5
Heat a stone pot (or earthenware pot) over low heat. Add the butter and let it melt. Once the butter is melted, add the sliced garlic and sauté over low heat until fragrant and lightly golden, being careful not to burn it.
Step 6
Once the garlic is golden brown, spread the two bowls of warm cooked rice evenly at the bottom of the stone pot. Then, arrange the shelled clams, sliced onions, and seaweed flakes on top in a pleasing order. Avoid overcrowding the pot; leaving a little space will allow the heat to distribute evenly while steaming.
Step 7
Before serving the stone pot bibimbap, present the prepared sauce on the side. Since you’ll be mixing the ingredients in the hot stone pot, serving the sauce separately allows each person to adjust the seasoning to their liking. You can also add a fried egg or fresh greens according to your preference.