Cockle Bibimbap recipe - ingredients, nutrition and when to eat it
This dish combines chewy cockles, spicy and tangy sauce, and rice mixed together in one bowl.
This dish combines chewy cockles, spicy and tangy sauce, and rice mixed together in one bowl. It is a great choice when you have a poor appetite in winter or spring but want a satisfying lunch or dinner.
Seafood · 25 minutes to cook
Nutrition (per 1462g serving): 547.6 kcal · protein 25.1g · carbohydrate 86.4g · fat 9.1g · sodium 3158.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cockles can become tough if boiled too long after they open.
Tips: Do not add all the sauce at once; adjust the amount based on the rice and the saltiness of the cockles.
Tips: Drain the cockles thoroughly so the rice does not become soggy.
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Ingredients (1 serving)
- Cockles — 120 g
- Cooked white rice — 210 g
- Onion — 30 g
- Garlic chives — 20 g
- Perilla leaves — 3 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Soy sauce — 1 Tbsp
- Korean chili flakes — 1 tsp
- Vinegar — 1 Tbsp
- Garlic — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 1 tsp
- Water — 1000 ml