Fresh and Flavorful Cockle Bibimbap Recipe
Cockle Bibimbap: A Delicious Homemade Dish for Your Son
For my son, who usually prefers dining out or ordering delivery, I made this special cockle bibimbap. He exclaimed that Mom’s cooking is the best! This recipe brings together the savory taste of fresh cockles and the crispness of vegetables for a delightful meal.
Cockle Salad Ingredients- 200g boiled cockles
- 1/2 onion
- 1/4 carrot
- A handful of chives
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp oligo당 (oligosaccharide or corn syrup)
- 1 Tbsp minced garlic
- Sesame oil
- Toasted sesame seeds
Cockle Bibimbap Assembly- 1 bowl of rice
- 6 perilla leaves
- 6 lettuce leaves
- Prepared cockle salad
- Sesame oil
- Toasted sesame seeds, for garnish
- 1 bowl of rice
- 6 perilla leaves
- 6 lettuce leaves
- Prepared cockle salad
- Sesame oil
- Toasted sesame seeds, for garnish
Cooking Instructions
Step 1
First, briefly blanch the pre-cooked cockles in rice water for about 1-2 minutes. This step helps remove any residual ‘fishy’ smell and enhances their fresh flavor.
Step 2
Drain the blanched cockles thoroughly using a sieve. Excess water can dilute the seasoning for the salad.
Step 3
Let’s make the dressing for the cockle salad. In a bowl, combine 1/2 cup of the rice water from blanching the cockles with 2 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp oligo당, and 1 Tbsp minced garlic. Whisk everything together until well combined.
Step 4
Gently add the drained cockles to the prepared dressing. Mix carefully to avoid breaking the delicate cockle meat.
Step 5
Now, add the julienned onion, carrot, and chives to the bowl with the cockles and salad dressing. Toss everything together gently until the cockles and vegetables are evenly coated. This combination provides a wonderful mix of chewy and crisp textures.
Step 6
And there you have it – a delicious cockle salad is ready! Doesn’t it look appetizing?
Step 7
Now, let’s prepare the vegetables for the bibimbap. Finely julienne the onion and soak it in cold water for a few minutes to mellow its sharpness. This retains the onion’s sweetness while adding a refreshing crunch.
Step 8
Wash the perilla leaves and lettuce leaves, pat them dry, and then julienne them. Fresh greens add a vibrant flavor and color to the bibimbap.
Step 9
For an extra touch, you can prepare a fried egg. Lightly oil a pan and fry an egg to your preference (sunny-side up is lovely). The creamy yolk will enrich the overall flavor of the bibimbap.
Step 10
It’s time to assemble the beautiful cockle bibimbap. Fill a large bowl generously with warm, cooked rice.
Step 11
Arrange the julienned vegetables (lettuce, perilla leaves, onion), the prepared cockle salad, and the fried egg attractively on top of the rice. Finish with a drizzle of sesame oil and a sprinkle of toasted sesame seeds. Your delightful cockle bibimbap is now complete!
Step 12
Enjoy this hearty and delicious cockle bibimbap right at home! It’s a special meal made with love.
