Enjoy winter kkomak with this delicious kkomak bibimbap recipe!

Do you love bibimbap but find it too expensive to eat out? 😢

Why not make it at home with seasonal kkomak?~

Komak is a type of shellfish that is harvested in winter and has a sweet and chewy texture. It goes well with rice and vegetables, making it a perfect ingredient for bibimbap.

Here are the ingredients and steps you need to make kkomak bibimbap:

■ Main ingredients: 

kkomak (1kg), shochu (50ml), salt (2T), rice (400g), red pepper (1), green chili pepper (4), chives (25g)

■ Seasoning ingredients: Canary fish sauce (2T), minced garlic (1T), sesame oil (1T), ginger juice (1/2t), red pepper powder (1T), sesame salt (1T), sugar (2t)

■ Kkomak bibimbap recipe:

1. Boil water with salt (1T) and shochu (50ml) and add kkomak (1kg) to cook

✔ Stir the komak in one direction while boiling to make the flesh come off easily later.

2. Drain the cooked kkomak and discard the water

3. Mix canary fish sauce (2T), red pepper powder (1T), minced garlic (1T), ginger juice (1/2t), sugar (2t), sesame oil (1T), sesame salt (1T) to make the seasoning

4. Cut the green pepper (4 pieces) and red pepper (1 piece) in half and slice them thinly

5. Chop the chives (25g)

6. Use a spoon to peel off the skin of the kkomak

✔ Place the spoon on the back of the komak and twist it to open the skin easily.

7. Rinse the kkomak flesh in boiling water

8. Add the seasoned vegetables and kkomak to a large bowl and toss well

9. Cook rice (400g) and serve it in a bowl

10. Top the rice with the kkomak and vegetable mixture and sprinkle with sesame salt (1T)

This kkomak bibimbap recipe is by Yoon Hye-shin, who has 3 years of culinary experience and is the Vice President of the Korea Food Tourism Association.

Source: EBS