Main ingredients 🥩
clamwater dropwortriceegggreen chili pepperanchovy sauce
Okjubu's Clam and Water Dropwort Bibimbap
A one-bowl dish featuring fragrant water dropwort and chewy clams tossed in a secret savory sauce made with anchovy sauce for deep umami flavor.
🙋 Recommended for
- ⭐ Those who want to enjoy the harmony of fragrant water dropwort and chewy clams in one bowl
- ⭐ People looking for a spicy-sweet, savory-packed bibimbap that awakens the appetite
- ⭐ Anyone wanting to create a delicious meal with minimal cooking—just a seasoning sauce and a quick toss of ingredients
Ingredients needed 🛒1 servings
- blanched clam 1 serving
- water dropwort 1 handful
- rice 1 bowl
- egg yolk 1 piece
- soy sauce 5 tablespoons
- sugar 1/2 tablespoon
- red pepper powder 1 tablespoon
- minced garlic 2 tablespoons
- green chili pepper 1–2 pieces
- toasted sesame seeds 1 tablespoon
- sesame oil 1 swirl
- oligochaete syrup 1 tablespoon
- anchovy sauce 1 tablespoon
Recipe 🍳
- In a bowl, combine soy sauce, sugar, red pepper powder, minced garlic, chopped green chili pepper, toasted sesame seeds, sesame oil, oligochaete syrup, and anchovy sauce. Mix well to make the seasoning sauce.
- Wash the water dropwort thoroughly, then cut both stems and leaves into bite-sized pieces.
- Gently remove excess moisture from the blanched clams and mix them into the prepared seasoning sauce, being careful not to break up the clam meat.
- For side dish style: Add the pre-cut water dropwort to the seasoned clam mixture and lightly toss to combine.
- For bibimbap style: Place rice in a bowl, spread the water dropwort evenly over the surface, then generously top with the seasoned clam mixture.
- Finally, place the egg yolk on top and, according to taste, drizzle a little extra seasoning sauce around before mixing and enjoying.
- Mix soy sauce, red pepper powder, garlic, green chili pepper, oligochaete syrup, and anchovy sauce to make the seasoning sauce.
- Cut water dropwort into bite-sized pieces, and gently toss the blanched clams into the seasoning sauce.
- Place rice in a bowl, layer with water dropwort and seasoned clams, then top with egg yolk to finish.
Cooking tips 💡
- Adding more anchovy sauce enhances the seafood umami of the clams and makes the overall flavor of the bibimbap much clearer.
- Since water dropwort shines with its aroma and crisp texture, it's best to mix it in just before eating rather than letting it marinate too long in the sauce.
- Cracking the egg yolk and mixing it in blends the spicy-sweet sauce into a smoother, more balanced texture—perfect for a satisfying one-bowl meal.
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