Jaecheop Bibimbap

About the dish

Bibimbap, whose name simply means 'mixed rice,' is celebrated as the queen of traditional Korean food. May brims with life, like a young person just spreading wings toward the world, its clear sunlight meeting the endless blue of the sea. If May is the queen of seasons, bibimbap is its dish: over white rice as pure as a woman's white underskirt go colorful ingredients — yak-gochujang, mung-bean jelly, fernbrake, beef, shiitake, zucchini and yellow-and-white egg ribbons — like a rainbow-striped saekdong skirt.

Key ingredient

Marsh clam (jaecheop) — exceptionally rich in taurine and methionine, prized for liver health and hangover relief; amino acids speed recovery from fatigue, all in a lean, high-protein package. Best in spring and summer, mainly from Hadong & Gwangyang on the Seomjin River.

Ingredients

Main: rice, jaecheop clam meat, garlic chives, musaengchae (shredded-radish salad), gim flakes · Seasoning: gochujang, sesame oil, soy sauce

Simple recipe

1. Boil the clams and pick out the meat.
2. Prepare the chives and vegetables.
3. Top the rice with the clam meat and chives.
4. Add the sauce and sesame oil.
5. Mix and serve Seomjin River style.

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A Glass · Traditional pairing