Korean Spicy Clam Recipe & Video

Korean Spicy Clam Bibimbap Recipe & Video

Hey everyone! Today, I’m excited to share a delicious and unique recipe: Korean Spicy Clam Bibimbap. This dish combines the wonderful flavors of fresh clams with a spicy and savory sauce, creating a meal that’s both satisfying and full of authentic Korean taste. Inspired by traditional recipes, this dish is perfect for any meal. Let’s dive in!

Ingredients You’ll Need

Sauce:

• 3 tbsp gochugaru
• 2 tbsp mirin
• 1 tbsp soy sauce (Kikoman Organic)
• 1 tbsp yondu (vegetable umami)
• 1 tbsp sesame oil, plus more for serving
• 4-5 garlic cloves, chopped (approximately 1 tbsp)
• 2 green onions, chopped
• A pinch of black pepper

Veggies for the Spicy Clam:

• 1/4 red onion, thinly sliced and soaked in ice water for 5-10 minutes
• 1 red chili, chopped
• 1 serrano pepper, chopped
• 1/4 cup chopped minari, watercress, or parsley
• 1/4 cup sliced kkaetnip (optional)

To Prepare Clams:

• 2 tbsp rice wine, soju, or vodka
• 12 oz clam meat (frozen or fresh)

Rice & Toppings:

• Sesame oil
• Sesame seeds
• 2 cups warm cooked short grain rice

In Korea, we use Kkomahk (blood cockles) for this dish, called Kkomahk Bibimbap (꼬막 비빔밥). However, it’s easier for me to find fresh clams or frozen clam meat, so I tried it with clam meat, and it worked wonderfully! The chewy and bouncy texture of the clams, combined with the savory, spicy sauce, makes this dish truly irresistible.

How to Make Korean Spicy Clam Bibimbap

Step 1: Make the Sauce

Combine all the sauce ingredients in a bowl and set aside. You can prepare the sauce ahead of time; the longer it sits, the better it gets!

Step 2: Prepare the Veggies

Soak the sliced red onion in ice water for 5-10 minutes. This helps to reduce the pungent spiciness and makes it crunchier.

I used Minari and Kkaetnip. They are commonly used in cockle or clam bibimbap. Minari and kkaetnip might not be the easiest greens to find, but they definitely take this dish to another level and make it so authentic and fragrant!

Here is my tip on how to store Kkaetnip (Korean wild sesame leaves);

This method also works for shiso or any other herbs!

1. Prepare a Glass of Water: Fill a small glass or container with about 1/2″ of water, just enough to cover the stems of the Kkaetnip.
2. Arrange the Leaves: Place the perilla leaves in the glass with the stems submerged in water.
3. Cover and Store: To retain moisture, you can cover the leaves loosely with a plastic bag. Place the glass in the refrigerator.

By keeping the stems in water, the perilla leaves stay hydrated and fresh, ready for use in your recipes whenever you need them!

Step 3: Cook the Clams

Bring a pot of water to a boil and add the rice wine (this helps eliminate any unpleasant fishy smell). Blanch the clams: 30 seconds for frozen cooked clam meat or 1-2 minutes for fresh clam meat. Drain the clams and save the clam broth for future use in recipes like Doenjang Jjigae.

Step 4: Mix the Spicy Clam

In a bowl, combine the clams, chopped red chili, serrano pepper, minari, and kkaetnip (if using). Exclude the sliced red onion for now. Pour the sauce over the mixture and gently mix everything together.

Step 5: Assemble the Dish

Place the warm cooked rice on a serving bowl or plate (in Korea, this dish is usually served on a wide, shallow plate). Drizzle generously with sesame oil and sprinkle some sesame seeds. Drain and pat dry the sliced red onion with a kitchen towel and place it on top of the rice.

Step 6: Top and Garnish

Carefully place the spicy clam mixture on top of the rice. Garnish with additional sesame seeds and sesame oil if desired. Enjoy!

Why You’ll Love Korean Spicy Clam Bibimbap

This Korean Spicy Clam Bibimbap is perfect for those who love a bit of spice and a lot of flavor. The combination of gochugaru, mirin, and soy sauce in the sauce provides a perfect balance of spicy, umami, and savory. The fresh clams add a delightful seafood taste, while the veggies bring in a nice crunch and freshness.

Tips for Making the Best Korean Spicy Clam Bibimbap

One of the best things about this dish is its versatility. Feel free to add extra veggies like salad greens or chopped green/red lettuce for more variety. If you’re using frozen clams, my tip is to add some rice wine or soju to the boiling water, which helps eliminate any unpleasant fishy smell.

There You Have It!

This Korean Spicy Clam Bibimbap is a perfect blend of spice, flavor, and freshness. It’s an easy and delicious meal that brings a taste of authentic Korean cuisine right to your table. So, give it a try, and let me know how you like it in the comments below. Don’t forget to check out the video for a step-by-step guide. Happy cooking, and enjoy your Korean Spicy Clam Bibimbap!

Korean Spicy Clam Bibimbap Recipe

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5 from 2 reviews

• Author: Seonkyoung Longest
• Total Time: 16 mins
• Yield: 3 1x

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Description

Remember to make the sauce ahead of time if you can; it gets better the longer it sits. This dish is perfect for the summer and is a great way to enjoy delicious authentic Korean food at home.

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Ingredients

Units USM Scale 1x2x3x

Sauce

• 3 tbsp gochugaru
• 2 tbsp mirin
• 1 tbsp soy sauce (Kikoman Organic)
• 1 tbsp yondu (vegetable umami)
• 1 tbsp sesame oil, plus more for serving
• 4–5 garlic cloves, chopped (approximately 1 tbsp)
• 2 green onions, chopped
• A pinch of black pepper

Veggies for the Spicy Clam

• 1/4 red onion, thinly sliced and soaked in ice water for 5–10 minutes
• 1 red chili, chopped
• 1 serrano pepper, chopped
• 1/4 cup chopped minari, watercress, or parsley
• 1/4 cup sliced kkaetnip (optional)

To Prepare Clams

• 2 tbsp rice wine, soju, or vodka
• 12 oz clam meat (frozen or fresh)

Rice & Toppings

• Sesame oil
• Sesame seeds
• 2 cups warm cooked short grain rice

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Instructions

1. Combine all the sauce ingredients in a bowl and set aside. You can prepare the sauce ahead of time; the longer it sits, the better it gets!
2. Soak the sliced red onion in ice water for 5-10 minutes. This helps to reduce the pungent spiciness and makes it crunchier.
3. Bring a pot of water to a boil and add the rice wine (this helps eliminate any unpleasant fishy smell). Blanch the clams: 30 seconds for frozen cooked clam meat or 1-2 minutes for fresh clam meat. Drain the clams and save the clam broth for future use in recipes like Doenjang Jjigae.
4. In a bowl, combine the clams, chopped red chili, serrano pepper, minari, and kkaetnip (if using). Exclude the sliced red onion for now. Pour the sauce over the mixture and gently mix everything together.
5. Place the warm cooked rice on a serving bowl or plate (in Korea, this dish is usually served on a wide, shallow plate). Drizzle generously with sesame oil and sprinkle some sesame seeds. Drain and pat dry the sliced red onion with a kitchen towel and place it on top of the rice.
6. Carefully place the spicy clam mixture on top of the rice. Garnish with additional sesame seeds and sesame oil if desired. Enjoy!

Notes

1. Leftover spicy clams can be stored in the fridge for a couple of days.
2. If you’re using fresh clams, make sure to purge and cook them until they open. Cooking times vary depending on the type of clams, so avoid overcooking.
3. For extra veggies, you can add mixed greens or chopped green/red lettuce.

• Prep Time: 15 mins
• Cook Time: 1 min

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