Cockle and Wild Chive Bibimbap recipe - ingredients, nutrition and when to eat it
This spring rice bowl is made with warm rice topped with cockles and fragrant wild chive sauce, then mixed together before eating.
This spring rice bowl is made with warm rice topped with cockles and fragrant wild chive sauce, then mixed together before eating. The chewy, briny cockles pair with the peppery aroma of the chives, making it a good choice for lunch or dinner.
Rice bowls · 25 minutes to cook
Tips: Cockles can turn tough if overcooked, so take them out as soon as their shells open.
Tips: Mix the wild chives into the sauce just before serving to keep their aroma bright.
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Ingredients (1 serving)
- Steamed white rice — 1 bowl
- Cockles — 100 g
- Korean wild chives — 25 g
- Soy sauce — 1 Tbsp
- Korean red pepper flakes — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Garlic — 0.5 tsp