Last time, I shared my dried pollack rice recipe, and many of you told me you were busy making cockle bibimbap at home too.

So I decided to make it myself this time and share the full process.

Recently on TV, Lee Chan-won made a spicy cockle dish on Pyeon Restaurant, and it reminded me that winter is the peak season for cockles — they’re the sweetest and most delicious right now.

It also brought back memories of the famous “Umji-ne” Kkomak Bibimbap I ate during my trip to Gangneung a few years ago. I still remember the flavor and the beautiful plating, so I tried to recreate something similar at home.

Let’s take a look at this simple and delicious Kkomak Bibimbap recipe.

What is Kkomak Bibimbap

A warm bowl of Kkomak Bibimbap is the perfect way to enjoy winter — the season when cockles are at their sweetest. This homemade version is inspired by the popular cockle bibimbap from Gangneung, known for its clean flavors and generous seafood topping.

For convenience, we’re using pre-boiled cockles, so there’s no need for sand-purging or shell scrubbing. The spicy-sweet marinade brings everything together, and once mixed with warm rice, it becomes a rich and satisfying meal.

Ingredients

For the Bibimbap

• 500 g pre-boiled cockles (peeled)

• 2 bowls cooked rice (fresh and warm)

• 10 stalks green onions (or garlic chives)

• 1/4 onion, thinly sliced

• 1/2 red chili pepper, sliced
  (Add 1 Cheongyang chili if you like it extra spicy)

For Boiling Cockles (Optional Step)

• 1 Tbsp water + tiny squeeze of lemon
  (Replacing Cheongha, originally rice wine)

Seasoning Sauce (Yangnyeom)

• 2 Tbsp soy sauce

• 1 Tbsp rice vinegar or apple vinegar
  (Replacing cooking wine/mirin)

• 1/2 Tbsp anchovy fish sauce

• 2 Tbsp Korean chili flakes (gochugaru)

• 1 Tbsp minced garlic

• 1 Tbsp honey (or sugar/corn syrup)

• 1 Tbsp sesame oil

• 1/2 Tbsp plum syrup (optional but recommended)

• 1 Tbsp toasted sesame seeds

How to Make Kkomak Bibimbap

1. Prepare the Cockles

Even though the cockles are pre-boiled, a quick reheat helps remove any leftover odors and improves texture.

1. Bring a small pot of water to a boil.

2. Add the water + lemon mixture.

3. Add the cockles and let the water come back to a boil.
   This takes about 3 minutes.

4. Drain well.
   Do not rinse under water, or the cockles will lose sweetness.

If you see any residue, gently swish the cockles in the hot cooking water.

2. Prep the Vegetables

• Thinly slice the onion.

  

• Cut green onions/chives into thin strips.

  

• Slice the red chili pepper.

  

Keep a small amount of green onion for garnish later.

3. Make the Spicy Marinade

In a small bowl, combine:

• Soy sauce

• Vinegar

• Fish sauce

• Chili flakes

• Minced garlic

• Honey

• Sesame oil

• Plum syrup

• Sesame seeds

Mix until the sauce is smooth and glossy.

4. Mix the Cockle Salad (Kkomak Muchim)

This becomes the topping for the bibimbap.

1. Add green onions, onion slices, and chili to a large mixing bowl.

   

2. Add the drained cockles.

   

3. Add 3 tablespoons of the marinade.

   

4. Mix gently so the seasoning evenly coats the cockles.

   
   
   

Tip: If you want cockle salad as a side dish, use only 3 Tbsp of sauce .

5. Build the Bibimbap

1. Place sliced onions neatly on one side of a shallow round plate.

2. Spoon the seasoned cockles over the onions.

   
   
   Leave a small portion for mixing with rice.

3. In a separate bowl, add two scoops of hot rice.

   

4. Add the remaining marinade and a drizzle of sesame oil.

   

5. Mix until the rice is evenly seasoned.

   

6. Adjust saltiness by adding a little more rice if needed.

The rice should remain fluffy — avoid over-mixing.

6. Plate and Serve

Place the seasoned rice on the plate beside the cockle salad.
Top with:

• Extra green onions

• Extra red chili slices

• A final sprinkle of sesame seeds

Your homemade Kkomak Bibimbap is ready!

FAQ – Kkomak Bibimbap (Korean Cockle Rice Bowl)

1. What is Kkomak Bibimbap?

Kkomak Bibimbap is a Korean rice bowl topped with seasoned cockles, vegetables, and a spicy-sweet sauce. It’s especially popular in winter for its fresh seafood flavor and bold, refreshing seasoning.

2. Do I need fresh cockles?

No. Pre-boiled, peeled cockles work great and save time. Just give them a quick boil before seasoning to remove any leftover odors.

3. Can I make this recipe without spicy chili flakes?

Yes. Reduce the gochugaru or replace it with mild chili powder. You can also skip red chili peppers — it will still taste delicious.

4. Is it gluten-free?

Yes — use gluten-free soy sauce and make sure your chili flakes and fish sauce are certified GF.

5. Substitutes for vinegar or plum syrup?

Vinegar: apple vinegar, rice vinegar, or lemon juice.
Plum syrup: honey or a little sugar.

6. Is it safe for people who avoid alcohol?

Yes — this version contains **no alcohol** and does not use cooking wine.

7. What vegetables can I add?

Cucumber, shredded carrot, perilla leaves, lettuce, garlic chives, and extra green onions add freshness.

8. How to store leftover seasoned cockles?

Store in an airtight container for up to 1 day. Seafood loses freshness quickly, so same-day consumption is best.

9. Can I prepare the sauce ahead?

Yes — the seasoning sauce keeps 2–3 days in the fridge and gets even more flavorful.

10. Best side dishes?

Kimchi, seaweed soup, cucumber salad, steamed veggies, and mild tofu dishes pair beautifully.

Kkomak Bibimbap (Korean Spicy Cockle Rice Bowl) 

A delicious, easy Korean Kkomak Bibimbap (Cockle Bibimbap) made with seasoned cockles, fresh vegetables, and a bold spicy sauce. A simple at-home version inspired by Gangneung’s famous “Umji-ne” cockle bibimbap. Alcohol-free and perfect for winter seafood lovers.

Prep Time: 15 min | Cook Time: 5 min | Total Time: 20 min | Servings: 3

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INGREDIENTS

 

• 500 g pre-boiled cockles

• 2 bowls cooked rice

• Green onions, onions, red chili

• Optional: 1 Cheongyang chili

• Water + small squeeze of lemon

Seasoning Sauce

• 2 Tbsp soy sauce

• 1 Tbsp rice vinegar

• 1/2 Tbsp fish sauce

• 2 Tbsp chili flakes

• 1 Tbsp minced garlic

• 1 Tbsp honey

• 1 Tbsp sesame oil

• 1/2 Tbsp plum syrup

• 1 Tbsp sesame seeds

INSTRUCTIONS

 

1. Boil the cockles: Bring water to a boil, add a squeeze of lemon, then add the cockles. Let it return to a boil (about 3 minutes). Drain well.

2. Prep vegetables: Slice onion, green onion, and chili peppers. Save a little green onion for garnish.

3. Make the sauce: Mix soy sauce, vinegar, fish sauce, chili flakes, garlic, honey, sesame oil, plum syrup, and sesame seeds until smooth.

4. Make cockle salad: In a large bowl, add vegetables, cockles, and 3 Tbsp of the sauce. Toss gently.

5. Season the rice: Add warm rice to a bowl, pour in the remaining sauce and a drizzle of sesame oil. Mix until evenly seasoned.

6. Plate: Add the seasoned cockles and seasoned rice side by side. Garnish with green onions, chili slices, and sesame seeds.

7. Serve immediately and enjoy the spicy-sweet seafood flavor!

Tried this recipe?Let me know how it was!