Spicy and Sweet Stir-Fried Clam Rice Bowl (Ggomaq Bibimbap)
How to Make Delicious Ggomaq Bibimbap with Seasonal Clams
Did you know that clams are in season right now? They’re plump and incredibly flavorful during this time. This Ggomaq Bibimbap recipe, popularized in Gangneung, is a fantastic way to enjoy them! I’ve put my own spin on it, and the result is a dish worth trying as a special treat. This recipe is designed to bring a unique and delicious flavor to your table for a satisfying meal.
Main Ingredients- 450g cooked and shelled clam meat (from approx. 1.2kg unshelled clams)
- A pinch of coarse sea salt (for washing and purging clams)
- 2 bowls of cooked rice
- 1 Tbsp soju or cheongju (rice wine) (to remove fishy smell when boiling)
Seasoning for Clam Mix- 4 Tbsp soy sauce
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 0.7 Tbsp sugar (adjust to taste)
- 1 Tbsp mirin (sweet rice wine)
- 1 Tbsp sesame oil
- 0.5 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 3 stalks of green onions, finely chopped
- 1 red chili pepper, finely chopped
- 1 green chili pepper, finely chopped
- 4 Tbsp soy sauce
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 0.7 Tbsp sugar (adjust to taste)
- 1 Tbsp mirin (sweet rice wine)
- 1 Tbsp sesame oil
- 0.5 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 3 stalks of green onions, finely chopped
- 1 red chili pepper, finely chopped
- 1 green chili pepper, finely chopped
Cooking Instructions
Step 1
First, prepare about 1.2kg of clams. Add 1 tablespoon of coarse sea salt and scrub the clams vigorously against each other. This helps to remove any dirt or grit from their shells.
Step 2
Rinse the scrubbed clams under running water 3-4 times. Add a little more coarse sea salt to a bowl of clean water, submerge the clams, and cover the bowl with a black plastic bag. Let them purge for 1-2 hours in the refrigerator. This step is crucial for removing any remaining sand or impurities.
Step 3
In a pot, bring plenty of water to a rolling boil. Once the water is boiling, add the purged clams. To eliminate any fishy odor, stir in 1 tablespoon of soju or cheongju.
Step 4
Cover the pot and boil over high heat for exactly 2 minutes. Be careful not to overcook, as this can make the clams tough. After 2 minutes, drain the clams and rinse them under cold water to cool them down. (If not covering the pot, stir the clams in one direction as they open to cook them evenly.)
Step 5
Once the clams have cooled slightly, carefully open them and remove the clam meat from the shells. Set the meat aside.
Step 6
If a clam is difficult to open, insert the tip of a spoon into the shell’s edge and twist gently. This will help you pry it open without damaging the clam meat.
Step 7
Finely chop the red and green chili peppers after removing their stems and seeds. Finely chop the green onions as well.
Step 8
In a mixing bowl, combine the shelled clam meat with the chopped chili peppers and green onions. Add the seasoning ingredients: 4 tablespoons soy sauce, 1.5 tablespoons gochugaru, 0.7 tablespoon sugar, 1 tablespoon mirin, 1 tablespoon sesame oil, 0.5 tablespoon minced garlic, and 1 tablespoon toasted sesame seeds. Gently mix everything together until the clams are evenly coated with the seasoning.
Step 9
Take about half of the seasoned clam mixture and set it aside on a separate plate. This will be used as a topping for the bibimbap.
Step 10
Add 2 bowls of warm cooked rice to the remaining clam mixture in the bowl. Gently mix the rice with the seasoning, being careful not to mash the grains. Ensure the rice is evenly coated with the flavorful clam sauce.
Step 11
To serve, place the seasoned rice into a bowl. Top it generously with the reserved seasoned clam mixture. Your delicious Ggomaq Bibimbap is now complete! For an extra touch, you can add crumbled seaweed (gim) or a fried egg to your liking.
