Flavorful Cockle and Vegetable Bibimbap
Winter Season Cockle and Vegetable Bibimbap – A Symphony of Flavors
Hello everyone! This is Iggeupsik with a delicious recipe. Today, we’re going to enjoy a vibrant bibimbap featuring fresh, seasonal cockles and a colorful medley of vegetables. The chewy texture of the cockles, which are at their best in winter, combined with the crispness of the fresh greens makes this dish truly special. It’s perfect for a hearty meal or a delightful centerpiece. Let’s get cooking and create this wonderful bibimbap right at home!
Ingredients (Serves 60)- 3kg Cockle Meat, cooked and shelled
- 300g Cabbage
- 300g Red Cabbage
- 1 Carrot (approx. 150g)
- 5 Cucumbers (approx. 500g)
- 400g Perilla Leaves (approx. 400 leaves)
Seasoning Sauce- 100ml Soy Sauce
- 100ml Mirin (Sweet Rice Wine)
- 50g Sugar
- 50g Gochugaru (Korean Chili Powder)
- 50g Sesame Oil
- 50g Toasted Sesame Seeds
- 8 Cheongyang Peppers (approx. 40g, finely minced)
- 100g Minced Garlic
- 100ml Soy Sauce
- 100ml Mirin (Sweet Rice Wine)
- 50g Sugar
- 50g Gochugaru (Korean Chili Powder)
- 50g Sesame Oil
- 50g Toasted Sesame Seeds
- 8 Cheongyang Peppers (approx. 40g, finely minced)
- 100g Minced Garlic
Cooking Instructions
Step 1
First, let’s prepare the cockles. If you have them in their shells, rinse them thoroughly under cold water multiple times to remove any dirt or debris. Boil them in water for about 3-5 minutes until cooked. Once slightly cooled, carefully extract the meat from the shells. If you are using pre-shelled cockle meat, simply rinse it lightly under cold water, drain well, and it’s ready to use.
Step 2
Wash all the fresh vegetables. Finely shred the cabbage and red cabbage. Peel the carrot and cut it into thin matchsticks. Trim the ends off the cucumbers and slice them thinly into half-moons, or julienne them after removing the seeds. Wash the perilla leaves, pat them dry, then stack them, roll them up tightly, and slice them thinly into fine shreds for a beautiful presentation. It’s best to keep each type of prepared vegetable in a separate bowl.
Step 3
Now, let’s make the delicious seasoning sauce. In a bowl, combine the soy sauce, mirin, sugar, gochugaru, sesame oil, and toasted sesame seeds. Add the finely minced Cheongyang peppers and the minced garlic. Stir everything together with a spoon until the sauce is well combined and the sugar has dissolved. Taste the sauce and adjust the sweetness or saltiness according to your preference.
Step 4
With all the ingredients prepared, it’s time to mix and enjoy! Place a generous portion of cooked rice in a large bowl. Arrange the prepared cockle meat and the colorful shredded vegetables attractively on top of the rice. Serve the seasoning sauce on the side, allowing each person to add their desired amount. Mix everything together well until the rice, cockles, vegetables, and sauce are perfectly blended. Enjoy this incredibly satisfying and flavorful meal!
