Hearty Cockle Bibimbap: A Delicious Recipe Packed with Chewy Cockles
Hearty Cockle Bibimbap: A Flavorful Dish Generously Loaded with Fresh Cockles
Enjoy a restaurant-quality cockle bibimbap at home! This recipe features a much more generous portion of cockles than store-bought versions, ensuring a rich and satisfying flavor. We’ll guide you through everything from preparing the cockles to assembling the perfect bibimbap. Savor the fresh taste of the sea, bursting with flavor in every bite.
Main Ingredients- 1kg fresh ark shell cockles
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp sesame oil
- 1 tsp red pepper flakes (gochugaru)
- 70g cabbage, thinly shredded
- 1 Tbsp scallions, finely chopped
- 1 hard-boiled egg, halved for topping
- A pinch of sesame seeds
- 2 servings cooked rice
- 1 Tbsp coarse salt (for purging sand)
Additional Ingredients for Boiling Cockles- 1 Tbsp cooking wine (mirin) (to remove fishy odor)
- Water and a pinch of salt (for rinsing cockles)
- 1 Tbsp cooking wine (mirin) (to remove fishy odor)
- Water and a pinch of salt (for rinsing cockles)
Cooking Instructions
Step 1
First, let’s prepare the seasoning sauce that will bring the cockle bibimbap to life. In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sesame oil, and 1 teaspoon of red pepper flakes. Mix them well. It’s best to store this sauce in the refrigerator once made to keep it cool.
Step 2
Now, it’s time to clean the cockles thoroughly. Put on rubber gloves and hold the cockles with both hands, rubbing them under running water to wash away any mud or debris. Repeat this process several times until the water runs clear. This ensures your cockles are clean and ready to cook.
Step 3
Place the cleaned cockles in a pot or a wide bowl, ensuring they are covered with water. Add 1 tablespoon of coarse salt to the water. This saltwater solution is crucial for purging the sand from the cockles.
Step 4
To help the cockles purge their sand, cover the container completely with a dark cloth or newspaper to block out all light. Leave them in this dark, cool place for 2 to 3 hours. This process will help remove any grit from the cockles, making them more enjoyable to eat.
Step 5
After purging, rinse the cockles again under running water multiple times. This step ensures that any remaining sand or mud on the shells is completely washed off, making the cockles safe and pleasant to consume.
Step 6
Now, let’s cook the cockles. Fill a pot with enough water to cover all the cockles and bring it to a boil. Once the water is boiling, add 1 tablespoon of cooking wine. This helps to eliminate any unpleasant fishy odor from the cockles.
Step 7
Add the rinsed cockles to the boiling water. Stir gently in one direction to prevent them from clumping together, and cook them. Be careful not to stir too vigorously.
Step 8
When about 10 cockles start to open their shells, turn off the heat immediately. Let them sit, covered, in the hot water for about 5 more minutes. This steaming process ensures the cockles are cooked through without becoming tough. Afterward, carefully remove the cockles from the water.
Step 9
The cockles that have opened their shells during cooking should have their meat easily separated. These are ready to be shelled immediately. Be cautious as they will be hot.
Step 10
For any cockles that haven’t opened, you can use a spoon. Insert the tip of the spoon into the small gap at the back of the cockle shell and twist gently. The shell should pop open easily. Use this method to extract the meat from all the cockles.
Step 11
Place the shelled cockle meat in a sieve. Prepare a saltwater solution by dissolving a pinch of salt in cold water. Gently rinse the cockle meat by swishing it in the saltwater for two to three times. Avoid washing too aggressively, as this can diminish the natural flavor of the cockles. Drain the water thoroughly after rinsing.
Step 12
Add the prepared seasoning sauce to the cleaned cockle meat, reserving about 2 tablespoons for later. Gently mix the cockles with the sauce, ensuring they are evenly coated without breaking the meat. The key here is to save some sauce for the bibimbap.
Step 13
In a large bowl or bibimbap serving dish, place the warm rice. Top with the thinly shredded cabbage. Then, add the seasoned cockle mixture generously over the rice. Pour in the remaining 2 tablespoons of reserved sauce. Now, mix everything together until the rice, cockles, and vegetables are well combined.
Step 14
Transfer the finished cockle bibimbap to a serving bowl. Pile the cockle mixture high on top of the rice. Finish by placing a halved hard-boiled egg on top for added nutrition and visual appeal. For an extra touch of flavor, you can drizzle a little more sesame oil and sprinkle with sesame seeds.
