Irresistible Clam Bibimbap: A Taste of Autumn’s Bounty
November Seasonal Seafood Delight: How to Make Delicious Clam Bibimbap
I tried recreating the famous clam bibimbap from a renowned restaurant in Mokpo. It’s surprisingly easy to make and absolutely delicious, making it a perfect one-dish meal. This recipe is a true gem that will have you clearing your plate in no time!
Main Ingredients- Fresh Clams 800g
- Onion 1/3
- Chives a small bunch (approx. 30g)
Clam Seasoning- Soy Sauce 1 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Minced Garlic 1/2 Tbsp
- Sesame Seeds 1/2 Tbsp
- Vinegar 1 Tbsp
- Sesame Oil 1/2 Tbsp
- Mirin or Cooking Wine 1 Tbsp
- Black Pepper to taste
Bibimbap Sauce- Gochujang (Korean Chili Paste) 1 Tbsp
- Vinegar 1 Tbsp
- Plum Extract 1 Tbsp
- Sesame Seeds to taste
- Sesame Oil to taste
- Soy Sauce 1 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Minced Garlic 1/2 Tbsp
- Sesame Seeds 1/2 Tbsp
- Vinegar 1 Tbsp
- Sesame Oil 1/2 Tbsp
- Mirin or Cooking Wine 1 Tbsp
- Black Pepper to taste
Bibimbap Sauce- Gochujang (Korean Chili Paste) 1 Tbsp
- Vinegar 1 Tbsp
- Plum Extract 1 Tbsp
- Sesame Seeds to taste
- Sesame Oil to taste
Cooking Instructions
Step 1
To ensure the freshest clams and remove impurities, soak the clams in lightly salted water. Cover the bowl with a black plastic bag and refrigerate overnight. This allows the clams to naturally expel any sand or grit.
Step 2
After purging, rinse the clams thoroughly under cold running water 4 to 5 times. Clams from tidal flats can have a lot of sediment clinging to their shells, so a good rinse is essential.
Step 3
Bring a generous amount of water to a rolling boil in a large pot, adding 1-2 tablespoons of coarse salt. Once boiling, add the clams and cook for 3 to 5 minutes, stirring gently with a spoon or chopsticks. They are done when their shells begin to open. Drain them in a colander and let them cool slightly. Be careful not to overcook, as they can become tough.
Step 4
While the clams are cooling, prepare the vegetables. Finely dice the 1/3 onion after slicing it thinly. Dicing the onion allows it to better absorb the seasoning and adds a lovely texture.
Step 5
Finely mince the chili peppers after cutting them into quarters and removing the seeds. You can use green or red chilies for color and a pleasant kick of heat.
Step 6
Wash and drain the chives, then chop them into roughly 1-2 cm lengths. The fresh aroma of chives will elevate the flavor of your bibimbap.
Step 7
Carefully extract the clam meat from the shells. If the shells opened well during cooking, this should be easy. For any stubborn clams, gently insert the back of a spoon into the gap and pry it open. Using just the clam meat makes for a more pleasant eating experience.
Step 8
Now, let’s make the seasoning for the clams! In a bowl, combine 1 Tbsp soy sauce, 1 Tbsp gochugaru, 1/2 Tbsp minced garlic, 1/2 Tbsp sesame seeds, 1 Tbsp vinegar, 1/2 Tbsp sesame oil, 1 Tbsp mirin, and a pinch of black pepper. Mix well. (Tip: If you prefer to simplify, you can make this seasoning a bit saltier and use it as the sole seasoning for the bibimbap.)
Step 9
In a large bowl, add the extracted clam meat, diced onion, and chopped chives. Pour in the prepared clam seasoning and gently mix everything together. Be sure to coat the clam meat evenly without mashing it. Arrange the seasoned clams attractively on a serving plate.
Step 10
Prepare the delicious sauce to mix with your rice. Combine 1 Tbsp gochujang, 1 Tbsp vinegar, and 1 Tbsp plum extract in a small bowl. Add sesame seeds and sesame oil to your preference and mix well. The clam seasoning alone might be a bit bland when mixed with rice, so this separate bibimbap sauce adds depth and balance to the dish.
Step 11
Your exquisite Clam Bibimbap, bursting with the fresh taste of autumn clams and fragrant vegetables, is now complete! Serve generously over warm rice and mix with the prepared bibimbap sauce. Enjoy the rich flavors of the season!
