Cockle Bibimbap Bento recipe - ingredients, nutrition and when to eat it
A bento of tender blanched cockles mixed with crisp vegetables and sweet-and-sour spicy sauce, served with rice.
A bento of tender blanched cockles mixed with crisp vegetables and sweet-and-sour spicy sauce, served with rice. It’s perfect for a winter lunch and can also be prepared the day before.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 419.5g serving): 517.2 kcal · protein 18.7g · carbohydrate 87.8g · fat 8.3g · sodium 1217.8mg
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, so remove them as soon as the shells open.
Tips: For a bento, pack the rice and sauce separately and mix them just before eating so the vegetables stay crisp.
Tips: If you’re worried about sand, remove the meat after blanching and rinse it briefly under running water.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Cockle meat — 80 g
- Cucumber — 40 g
- Carrot — 20 g
- Perilla leaves — 5 pc
- Scallions — 10 g
- Gochujang — 1 Tbsp
- Vinegar — 2 tsp
- Korean plum syrup — 2 tsp
- Minced garlic — 0.5 Tbsp
- Toasted sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.3 tsp