Ocean’s Bounty! Oyster and Clam Bibimbap
A Taste of the Sea: The Fantastic Combination of Fresh Oysters and Chewy Clams in Oyster-Clam Bibimbap!
If you have leftover cockles from making cockle salad, why not turn them into a delicious bibimbap? I opened the fridge and spotted some fresh oysters. I’ve been really enjoying the deep sea flavor of oysters lately, so a curiosity sparked: ‘What if I made bibimbap with oysters too?’ Without hesitation, I took out the oysters and created a wonderful bibimbap with the cockles. I was surprised by this novel combination! The refreshing, briny taste of the raw oysters blended perfectly with the chewy texture of the cockles, creating a unique flavor that filled my mouth. It’s a familiar set of ingredients, yet it felt remarkably different. Was it just my imagination? I couldn’t stop myself and finished the whole bowl in no time! Enjoy this Oyster-Clam Bibimbap, where you can truly savor the flavors of the sea. Stay healthy everyone~♡
Main Ingredients
- 1/2 cup fresh oysters
- 15 shelled cockles
- 1 bowl warm rice
- 2 lettuce leaves
- 5 perilla leaves
- 2 Korean green chili peppers (Cheongyang chili)
- 1 clove garlic, minced
- 1 egg
Seasoning & Garnish
- Sweet and spicy gochujang sauce
- Toasted sesame seeds
- Sesame oil
- Sweet and spicy gochujang sauce
- Toasted sesame seeds
- Sesame oil
Cooking Instructions
Step 1
Prepare the fresh oysters and cockles. Boil the cockles, remove the meat, and rinse the oysters gently under cold water. Pat them dry.
Step 2
Wash and dry the lettuce and perilla leaves. Thinly shred them. Finely chop the green chili peppers and mince the garlic.
Step 3
Prepare the sweet and spicy gochujang sauce. You can add a little minced garlic or extra chili paste according to your preference.
Step 4
Gently fry the egg in a lightly oiled pan to create a sunny-side-up egg with a runny yolk. Be careful not to break the yolk – cooking it softly is key.
Step 5
Place the warm rice in a bowl. Arrange the prepared oysters, cockles, shredded vegetables, chopped chili peppers, and the sunny-side-up egg attractively on top. Finish with a sprinkle of toasted sesame seeds, a drizzle of sesame oil, and your desired amount of gochujang sauce. Mix well and enjoy!
