Delicious Cockle Bibimbap: A Simple Recipe with Fresh Cockles
Enjoy the Rich Flavor of Cockle Bibimbap with Aromatic Mugwort Rice
I found a great deal on fresh cockles at the supermarket – a whole bunch for just 7900 won! I decided to make some delicious cockle bibimbap. I stir-fried some available vegetables and added them to the aromatic mugwort rice, along with some leftover side dishes. This recipe is perfect for using up ingredients in your fridge and creating a satisfying meal. The combination of chewy cockles, fragrant mugwort, and various vegetables is simply divine. Try making this amazing cockle bibimbap today!
Cockle Preparation- 1 bunch of fresh cockles (approx. 300-400g)
- 2 Tbsp coarse salt (for purging)
Rice & Bibimbap Ingredients- 1-2 bowls of warm rice (mugwort rice is even better!)
- Assorted leftover vegetables from the fridge (e.g., carrots, zucchini, lettuce, perilla leaves, cucumber) as needed
- 1 egg (for a sunny-side-up fried egg)
- 1-2 bowls of warm rice (mugwort rice is even better!)
- Assorted leftover vegetables from the fridge (e.g., carrots, zucchini, lettuce, perilla leaves, cucumber) as needed
- 1 egg (for a sunny-side-up fried egg)
Cooking Instructions
Step 1
Let’s start by preparing the cockles. Rinse them thoroughly under cold running water several times to remove any dirt or debris from the shells. It’s crucial to wash them until the water runs clear. Then, place the washed cockles in a large bowl and add 2 tablespoons of coarse salt. You can also add two spoons; this helps the cockles expel impurities more effectively. Let them purge in a cool place for about 1 to 2 hours.
Step 2
After purging, rinse the cockles again under cold water and drain them. Bring 500ml of water and 1 tablespoon of coarse salt to a rolling boil in a pot. Once the water is boiling, add the cockles and stir them in one direction with a spoon while boiling for about 5 minutes. Stirring in one direction prevents the cockles from cracking against each other and ensures even cooking.
Step 3
Once the cockles are cooked, drain them using a sieve. Don’t discard the cockle cooking water; set it aside for later. This water can be used to rinse the cockles, helping to remove any fishy odor and enhance their flavor.
Step 4
Now, let’s shuck the cooked cockles easily. Insert a spoon into the back side of the cockle, where the shell opens, and gently twist or pry it open. Carefully detach the cockle meat from the shell, being careful not to crush it.
Step 5
Rinse the shucked cockle meat thoroughly. Place the cockle meat in the reserved cockle cooking water and gently swirl to rinse. This process removes any lingering bitterness or fishy taste, resulting in a cleaner flavor.
Step 6
The prepared cockle meat is plump and has a wonderfully tender texture. Making cockle bibimbap with these delicious cockles will result in a truly satisfying and generous meal. You’ll have plenty of cockles, so feel free to mix them generously with your rice!
Step 7
It’s time to assemble the delicious cockle bibimbap! Place a generous amount of the prepared cockle meat on top of warm rice. Add your assorted vegetables, chopped into bite-sized pieces. You can also add stir-fried kimchi or other side dishes according to your preference. Drizzle generously with sesame oil and sprinkle with sesame seeds. Finally, top with a perfectly fried sunny-side-up egg for a visually stunning and incredibly tasty cockle bibimbap!
Step 8
I’ve added various leftover side dishes to make the cockle bibimbap even richer. Lightly sautéing vegetables like carrots and zucchini adds great texture and flavor. Don’t hesitate to use up those odds and ends in your fridge! Cockle bibimbap is a versatile dish that pairs wonderfully with almost any ingredient.
