Spring Delight! Spicy & Tangy Clam Bibimbap
Revitalize Your Appetite This Spring with Flavorful Clam Bibimbap!
Introducing a simple yet delicious Clam Bibimbap recipe using convenient canned clams. This dish is a perfect balance of spicy and tangy flavors, guaranteed to awaken your taste buds, especially during the spring season. It’s a hearty and satisfying meal that combines tender rice, fresh vegetables, and chewy clams.
Main Ingredients
- 1 can (approx. 280g) Canned Clams
- 1 bowl of warm rice (e.g., from a microwaveable pack)
- A handful of baby greens (about 30g)
- 3-4 stalks of green onions
- 1 Cheongyang chili pepper (Korean spicy chili)
- 1/2 red chili pepper
Spicy & Tangy Sauce Ingredients
- 1 Tbsp Soy Sauce
- 1 tsp Mirin (or cooking wine)
- 1 tsp Plum Extract (adjust sweetness to taste)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust spiciness)
- 1 tsp Gochujang (Korean chili paste)
- 1 Tbsp Vinegar (adjust tanginess to taste)
- 1 tsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
- Measured using standard measuring spoons.
- 1 Tbsp Soy Sauce
- 1 tsp Mirin (or cooking wine)
- 1 tsp Plum Extract (adjust sweetness to taste)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust spiciness)
- 1 tsp Gochujang (Korean chili paste)
- 1 Tbsp Vinegar (adjust tanginess to taste)
- 1 tsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
- Measured using standard measuring spoons.
Cooking Instructions
Step 1
Drain the canned clams thoroughly using a sieve, ensuring all the liquid is removed. Be gentle to avoid breaking the clam meat. Rinse the baby greens under cold running water and shake off excess water.
Step 2
Finely chop the green onions. Remove seeds from the Cheongyang chili and red chili peppers, then mince them finely. You can adjust the amount of chili peppers based on your preference for heat and color.
Step 3
In a small bowl, combine the soy sauce, mirin, plum extract, gochugaru, gochujang, vinegar, sesame oil, and toasted sesame seeds. Whisk well to create the sauce. Once the sauce is mixed, add the minced green onions, Cheongyang chili, and red chili peppers, and stir again to combine everything.
Step 4
Place the drained clams in a clean bowl. Add half of the prepared sauce and gently toss to coat the clams evenly. Be careful not to overmix, as this can break the clams. Set aside the remaining half of the sauce.
Step 5
Serve the warm rice in a bowl. Top with the sauced clams and the prepared baby greens. Drizzle the remaining sauce over the top, or serve it on the side for mixing just before eating. Mix everything together and enjoy your delicious Clam Bibimbap!
