Main ingredients 🥩
frozen cockle meatvinegaroniongreen oniongreen chili pepperlight soy saucered pepper powdergarlicsesame oilsesame seeds
Solo Cooking God's Cockle Bibimbap
A super simple cockle bibimbap made by quickly blanching frozen cockle meat, then tossing it with fresh vegetables and a spicy-sweet sauce for a quick, restaurant-style meal.
🙋 Recommended for
- ⭐ Anyone who wants a quick spicy-sweet seafood rice bowl without cleaning shell-on cockles
- ⭐ People looking for a simple restaurant-style bibimbap using convenient frozen cockle meat
Ingredients needed 🛒2 servings
- frozen cockle meat 500g
- water for blanching
- plenty of vinegar
- onion 1
- green onion 1 stalk
- green chili pepper 1
- light soy sauce 5 tablespoons
- sugar 2 tablespoons
- red pepper powder 4 tablespoons
- minced garlic 1 heaping tablespoon
- sesame oil 3 tablespoons
- sesame seeds 3 tablespoons
- warm rice 2 bowls
Recipe 🍳
- Bring water to a boil and add plenty of vinegar to help cleanly blanch the frozen cockle meat.
- Add the frozen cockle meat and blanch it quickly, then drain well so it does not become watery.
- Finely chop the onion, green onion, and green chili pepper.
- In a bowl, mix light soy sauce, sugar, red pepper powder, minced garlic, sesame oil, and sesame seeds to make a spicy-sweet sauce.
- Add the blanched cockle meat and chopped vegetables to the sauce and toss evenly.
- Place warm rice in bowls and spoon the seasoned cockles generously over the top.
- Mix everything together right before eating so the sauce coats the rice evenly.
- Quickly blanch frozen cockle meat in vinegar water and drain well.
- Chop onion, green onion, and green chili pepper, then mix soy sauce, sugar, red pepper powder, garlic, sesame oil, and sesame seeds into a sauce.
- Toss the cockles and vegetables with the sauce, then serve over warm rice.
Cooking tips 💡
- Do not boil the cockles for too long; a quick blanch keeps them tender and pleasantly chewy.
- Drain the cockles well before seasoning so the sauce does not become watery.
- Add the seasoned cockles to the rice right before eating for the freshest texture and aroma.
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