Main ingredients
cocklesJin-ganjangchili powderminced garlicstarch syrupminariscallionscheongyang chili peppersesame oilwhole sesame seedsriceperilla leavesseaweed
Lim Sung-geun's Kkomak-bibimbap
A golden recipe for cockle bibimbap that tastes better than specialty restaurants, featuring plump, perfectly boiled seasonal cockles mixed with plenty of minari and a special seasoning sauce.
Ingredients needed 3 servings
Recipe
Cooking tips
- When boiling cockles, if you boil them for too long in rolling boiling water, the meat will become tough. Therefore, drain them immediately when 5 to 6 shells open and let them cook through with the residual heat to keep them tender.
- If you mix sesame oil into the seasoning sauce in advance, it can oxidize and spoil easily. It is best to add the sesame oil separately when tossing just before cooking.
- You can enjoy the completed cockle bibimbap even more deliciously by wrapping it in seaweed placed on top of a fragrant perilla leaf.
Recommended for
- Those who want to economically enjoy a deeper and richer cockle bibimbap at home than those from famous specialty restaurants.
- Those looking for an appetizing, sweet, spicy, and fragrant special delicacy.
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