Clam Bibimbap.
Rice Foundation⏱ 20min👥 2 servings
Ingredients
- Bulleo Clams.
- Bean sprouts.
- 10 stalks of chives.
- 1 green chili pepper.
- 1.5 teaspoons of gochugaru (Korean chili powder).
- 0.5 teaspoons of minced garlic.
- One-third teaspoon of powdered sugar.
- 3 tablespoons of soy sauce.
- 1 teaspoon of purified water.
- 1 tablespoon of sesame oil.
- 1 tablespoon of black sesame seeds.
- One bowl of rice.
Instructions
1
After boiling the cockles, use only the broth and gently stir to allow any sediment or impurities to settle to the bottom. Then, rinse them thoroughly.
2
Chop the chives and green chili peppers. Then, in a bowl, combine gochugaru (Korean chili powder), minced garlic, sugar, jin-ganjang (a type of soy sauce), water, sesame oil, and sesame seeds to make the seasoning paste.
3
Rinse the clams thoroughly, then add them to a bowl with the seasoning sauce and stir well. Then, garnish with shredded Korean radish.
4
Place a bed of rice in a bowl, lightly moisten it with the water used to cook the bean sprouts, and then arrange the bean sprouts on top.
5
Finally, place the marinated cockles on top to complete the dish.