Beolgyo Cockle Bibimbap recipe - ingredients, nutrition and when to eat it
This dish combines chewy cockle meat with a spicy, tangy sauce, served mixed with rice.
This dish combines chewy cockle meat with a spicy, tangy sauce, served mixed with rice. Crumbled seaweed and sesame oil add fragrance, making it a satisfying meal that’s especially good for lunch or dinner in winter, when cockles are in season.
Rice bowls · 20 minutes to cook
Tips: Cockle meat can turn tough if cooked too long. If it’s already cooked, you can toss it directly with the sauce.
Tips: Add the sauce a little at a time instead of all at once to make it easier to adjust to your taste.
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Ingredients (1 serving)
- Rice — 1 bowl
- Cockle meat — 100 g
- Gochujang — 1 Tbsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Crumbled seaweed — 1 Tbsp
- Green onion — 1 Tbsp
- Garlic — 0.5 tsp
- Vinegar — 0.5 tsp