AI-generated imageKorean Cockle Bibimbap with Perilla Leaves
A Korean rice bowl with thoroughly cooked cockles, perilla leaves, lettuce and spicy dressing. This recipe starts with shell-on cockles.
Ingredients
servings: 1 · Check ingredients
Steps
- 01
Discard cracked cockles, scrub shells and purge in salted water in a darkened container according to product instructions; rinse.
- 02
Boil cockles thoroughly; once shells open, continue cooking until done. Discard any that never open.
- 03
Cool briefly, shell the cockles and check for fragments.
- 04
Mix gochujang, chili flakes, soy sauce, garlic, sugar, sesame seeds, sesame oil and scallion. Toss cooked cockle meat gently.
- 05
Wash and shred perilla and lettuce; serve over warm rice with seasoned cockles and mix before eating.
Before you cook
Discard damaged, off-smelling or unopened-after-cooking cockles. Cook thoroughly and prevent cross-contamination of rice and vegetables. Check mollusc, soy, sesame and possible wheat allergies and eat promptly.
Allergens: 꼬막(연체동물 조개류) / Cockles (molluscan shellfish) / ハイガイ（軟体類）, 간장·고추장(대두, 제품별 밀) / Soy, possibly wheat / 大豆、製品により小麦, 참기름·통깨(참깨) / Sesame / ごま
Image & source credits
AI-generated image.
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