Delicious Cockle Bibimbap & Cockle Noodles with Chewy Seasonal Cockles
Recipe for Cockle Bibimbap and Cockle Noodles Made with Fresh Cockles
Feeling hesitant about eating out these days? Let’s create a special meal at home with fresh, seasonal cockles! For just 6,000 won per kilogram, you can get plump, fresh cockles. We’ll make a delicious bibimbap with chewy, flavorful cockles and a sweet and tangy cockle noodle salad. Enjoy a bountiful meal with a simple cooking process!
Ingredients for Cockle Bibimbap & Cockle Noodles- 500g fresh cockles
- 3 large lettuce leaves
- 3 perilla leaves
Cockle Salad Seasoning- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp plum syrup (for sweetness and flavor boost!)
- 1 Tbsp Gochugaru (Korean chili flakes – for color and mild heat)
- 2 Cheongyang chili peppers (adjust to your spice preference)
- 1/2 green onion, finely chopped
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp plum syrup (for sweetness and flavor boost!)
- 1 Tbsp Gochugaru (Korean chili flakes – for color and mild heat)
- 2 Cheongyang chili peppers (adjust to your spice preference)
- 1/2 green onion, finely chopped
- 1 Tbsp sesame oil (for nutty aroma)
Cooking Instructions
Step 1
Wash the fresh cockles thoroughly under running water. Add a handful of coarse salt and scrub the shells vigorously back and forth to remove any impurities. Rinse the cockles and then repeat washing them in cold water 2-3 more times. Place the cleaned cockles in a pot, add enough water to cover them, and toss in a teaspoon. This helps prevent the cockles from cracking while cooking.
Step 2
Cover the pot with a black plastic bag and let the cockles purge sand (haegam) for about 30 minutes. After purging, rinse the cockles under cold water 3-4 times. Now, put the cockles back into the pot, cover with the lid, and give the pot a good shake 3-4 times with a lively rhythm, like clapping! (This action helps the cockles open their shells). Pour in hot water to cover the cockles, and on a home gas stove, boil vigorously over high heat for about 3 minutes and 20 seconds. Adjust the cooking time based on the size of the cockles and your stove’s heat.
Step 3
Voila! The cockles are beautifully cooked, round, and appetizing. These cooked cockles can be shelled and used, or you can mix them with seasoning while still in their shells for a delicious cockle salad.
Step 4
Carefully remove the meat from the cooked cockles. (Be cautious, they might be hot!). In a bowl, combine the cockle meat with finely chopped Cheongyang chili peppers, chopped green onion, minced garlic, soy sauce, plum syrup, gochugaru, and sesame oil. Gently mix everything together. Add thinly sliced lettuce and perilla leaves and mix again. This creates the delicious seasoning for your cockle bibimbap. The chewy cockles and fresh vegetables create an exquisite flavor.
Step 5
Serve the generously seasoned cockle mixture over warm rice. If you enjoy mixed noodles, try mixing the cockle salad with cooked somen noodles! It’s so delicious, you might find yourself finishing every last grain of rice and every strand of noodle. Enjoy a delightful meal with these healthy and tasty cockle dishes!
