Rice Dishes

Clam Rice Bibimbap with Glasswort Tofu

Name: Clam Rice Bibimbap with Glasswort Tofu
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 150 g Rice; 100 g Manila clams; 25 g Ground beef; 300 g Water; 15 g Sesame oil; 1 g White pepper; 15 g Minced garlic; 25 g Korean zucchini; 25 g Onion; 25 g Cucumber; 25 g Carrot; 25 g Shiitake mushrooms; 50 g Tofu; 25 g Fresh glasswort (hamcho); 10 g Perilla leaves; 20 g Onion; 15 g Green onion, minced; 15 g Minced garlic

채소비빔밥

Rice cooked in clam broth topped with sautéed zucchini, onion, cucumber, carrot, shiitake, clam-beef stir-fry and a fragrant tofu scramble with glasswort and perilla. The tofu scramble is flavorful enough that no extra sauce is needed.

🇰🇷 A twist on Bibimbap — see the classic korean mixed rice bowl recipe →

📝 Step-by-Step Instructions

Purge the clams, then boil them in the water to make clam broth.

Clam Rice Bibimbap with Glasswort Tofu — step 1

Remove the clam meat, chop it together with the beef, season and stir-fry.

Clam Rice Bibimbap with Glasswort Tofu — step 2

Squeeze the water from the tofu and mash it with the glasswort, perilla leaves, onion, green onion and garlic, then stir-fry into a scramble.

Clam Rice Bibimbap with Glasswort Tofu — step 3

Julienne the zucchini, onion, cucumber, carrot and shiitake and sauté each separately.

Clam Rice Bibimbap with Glasswort Tofu — step 4

Cook the rice in the clam broth with the clam-beef stir-fry.

Clam Rice Bibimbap with Glasswort Tofu — step 5

Press the rice into a mold, top with the vegetables and finish with the tofu scramble.

Clam Rice Bibimbap with Glasswort Tofu — step 6

📊 Nutrition Facts (per serving)

303.9Calories (kcal)

41.2 gCarbs

10.4 gProtein

10.8 gFat

189.2 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.