Trending Seoul Dish: Kkomak Cockle Bibimbap!

Put kosher salt in a bowl and stir it around with water to create a brine for purging the cockles.

Cover the bowl with aluminum foil or a dinner mat and let the cockles sit for 30 minutes to purge sand.

Drain and rinse the cockles after 30 minutes.

Bring water to a boil in a pot on high heat.

Add the cockles to the boiling water and cook for 3 to 3.5 minutes until they slightly open.

Occasionally stir the cockles in one direction while cooking to help the meat stick to one side.

Turn off the heat once most cockles have opened to prevent them from becoming rubbery.

Remove the cockles from the pot and collect any broth left inside their shells into a bowl.

Discard any cockles that do not open, or use a spoon to pry them open if they are stubborn.

Prepare the marinade by mixing 3 tablespoons of soy sauce, 1 tablespoon of mirin, 1 tablespoon of plum extract, 1/2 tablespoon of minced garlic, and 2 tablespoons of clam juice in a bowl.

Add sesame seeds to the marinade and mix well.

Chop 1/2 cup of green onions and slice 2 chili peppers thinly, adding them to the marinade.

Add 1 tablespoon of kochu karu to the marinade, and optionally add another tablespoon for extra spice.

Combine half of the marinade with the cockles and toss to coat them evenly.

Add 1 tablespoon of sesame oil to the mixture and taste for seasoning, adjusting if necessary.

Prepare 1.5 cups of cooked rice and mix it with the remaining marinade.

Layer the rice on a plate, drizzle with fresh green onions and sesame seeds, and serve with the cockles on the side.

Equipment Needed

Spice Level:

Dietary

Allergens