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Cockle Bibimbap

Prep time: 30 minutes-1 hour

Cook time: 4 minutes

Serves 1-2


-1 cup cockles (or 1 can)

-1 cup cooked rice

-6 stalks of green onions

-1 whole chili pepper

-1 small onion

-sesame oil, to finish

*Cockle sauce marinade:

-4 tbsp soy sauce

-2 tbsp gochugaru

-2 tbsp sesame oil

-1 tbsp sugar

-3 tsp garlic, minced

-2 tbsp cockle broth

-1 tbsp sesame seeds


*Clean the cockles:

-Fill a mixing bowl with cold water. Add salt and the cockles into the water. Then cover with aluminum foil and let rest for 1 hour in a dark, cool place. After 30 minutes to an hour, drain the water and give the cockles a thorough rinse and scrub under running water. (if you bought a can, then don't worry about this step)

*Boil the cockles:

-Bring a large pot of water up to boil. When it comes to a roaring boil, add in your cockles and boil for 4 minutes. Use a wooden spoon and stir the cockles. After 4 minutes, check to see if clams are fully cooked through. If not, allow to boil until done. (*Do not discard all of the water when done. This will be your cockle broth so reserve at least 2 tbsp's).

-Using a bowl, take the shells off each cockle. For shells that don't open easily, use your spoon and pop the back of the shell.

*Making the sauce:

-In a small bowl, mix the ingredients for the bibim sauce. Stir everything together.

*Veggies for the cockles:

-Dice your green onions and half the onion. Then dice your chili peppers into small pieces. Set aside to add to the cockles. You can add other veggies like parilla leaves, lettuce and carrots.

*Assemble the dish:

-In another bowl, add in the cooked cockles, the chopped green onions, and chili peppers. Next add in the marinade sauce and give it a good mix.

-Place your cockle bibimbap over cooked white rice, drizzle some sesame oil on top and enjoy!

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