Tender and Chewy Cockle Bibimbap
Tender and Chewy Cockle Bibimbap
This is a recipe for a flavorful cockle bibimbap using fresh cockles from the southern coast. It’s a specialty from the JeollaNam-do region, especially famous for the cockles from Beolgyo in Boseong. This dish involves mixing blanched cockle meat with crisp vegetables and a sweet and spicy sauce, then serving it over rice. Cockles are rich in iron and protein, making them excellent for preventing anemia, and beneficial for growing children and the elderly. They are also low in fat, aiding in weight management. Enjoy the taste of the sea and a variety of textures with this hearty bibimbap!
Main Ingredients
- 1kg fresh cockles
- 1/2 medium onion
- 2/3 medium carrot
- 20 fresh perilla leaves (kkaennip)
- Suitable amount of crisp cabbage
- Suitable amount of toasted sesame seeds
Sweet and Spicy Bibimbap Sauce
- 2 Tbsp fish sauce (for savory depth)
- 1 Tbsp soy sauce
- 5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp mirin (rice wine, for removing fishiness)
- 1 Tbsp oligodang (corn syrup or rice syrup, for sweetness)
- 1 Tbsp maesilcheong (plum extract, for sweet and sour notes)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 4 Cheongyang chili peppers (or other hot peppers)
- 1 tsp minced garlic
- Suitable amount of green onion (scallion)
- 2 Tbsp fish sauce (for savory depth)
- 1 Tbsp soy sauce
- 5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp mirin (rice wine, for removing fishiness)
- 1 Tbsp oligodang (corn syrup or rice syrup, for sweetness)
- 1 Tbsp maesilcheong (plum extract, for sweet and sour notes)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 4 Cheongyang chili peppers (or other hot peppers)
- 1 tsp minced garlic
- Suitable amount of green onion (scallion)
Cooking Instructions
Step 1
First, thoroughly wash the cockles under running water using a brush to remove any dirt from between the shells. It’s important to clean them well. Then, dissolve about 1 tablespoon of salt in cool water and soak the cockles for about 2 hours to purge them of sand and grit (this is called ‘haegam’ or purging). Changing the water midway can improve the process.
Step 2
Once purged, place the cockles into boiling water. Add the cockles when the water just begins to bubble. Stir gently in one direction to prevent them from clumping and to help them open neatly. As soon as the shells start to open slightly, remove them immediately to ensure they don’t become tough and rubbery. Rinse them under cold water, let them cool slightly, and then carefully extract the meat from each shell.
Step 3
Peel the onion, wash it, and then thinly slice it into julienne strips. Slicing them not too thick will help the sauce absorb better and improve the texture.
Step 4
Peel the carrot, wash it, and julienne it into strips similar in thickness to the onion. The vibrant color will add beauty to your bibimbap.
Step 5
Remove any tough outer leaves from the cabbage, wash it well, and then slice it into thin strips. The crispness of the cabbage will enhance the overall flavor and texture of the bibimbap.
Step 6
Wash the fresh perilla leaves thoroughly under running water and pat them completely dry with paper towels. Then, thinly slice them into julienne strips. The aromatic quality of the perilla leaves will elevate the taste of the cockle bibimbap.
Step 7
Remove the stems from the Cheongyang chili peppers, wash them, and finely chop them. If you prefer more heat, you can leave the seeds in. Adjust the amount of chili peppers according to your spice preference.
Step 8
Wash the green onion thoroughly, using both the white and green parts, and mince it finely. The subtle pungency of the green onion will add another layer of flavor to the sauce.
Step 9
Now, let’s make the delicious sauce! In a large bowl, combine the fish sauce, soy sauce, gochugaru, mirin, oligodang, maesilcheong, sugar, sesame oil, minced garlic, minced green onion, and chopped chili peppers. Mix everything thoroughly until well combined. Stir until all ingredients are evenly incorporated to create a flavorful sauce.
Step 10
In a large bowl, combine the julienned onion, carrot, cabbage, perilla leaves, and the blanched cockle meat. Add a portion of the prepared sauce to the mixture. Gently toss the ingredients together with your hands to ensure the sauce is evenly distributed. Be careful not to overmix, as this can break up the cockle meat.
Step 11
Serve a generous portion of warm rice in a bowl. Top the rice with the cockle and vegetable mixture. For an even richer flavor, you can lightly drizzle some of the reserved sauce over the rice and mix it first, then add the cockle salad on top and mix everything together. The savory cockles, fresh vegetables, and sweet and spicy sauce will come together to create an unforgettable and delicious cockle bibimbap!
