Clam Bi Bim Bap

Bulgogi Hand Shucked Clams are paired with white rice, kimchi, chilled sesame shitake mushrooms, fresh bean sprouts, and wilted spinach then topped with a fried egg for a fresh take on a Korean favorite.


Marinade clams in bulgogi sauce for 4-6 hours then remove from marinade, reserving excess marinade.
Sauté clams over medium-high heat in oil for 5-7 minutes until cooked through and most of the liquid as evaporated then chill.
In another pan, sauté bean sprouts in sesame oil for 2 minutes until wilted, season with a pint of salt, then chill.
Heat the same pan to medium-high heat then add spinach and immediately followed with clam juice, then stir constantly until spinach is wilted, about 1 minute, then chill.
Sauté shiitake mushrooms over high heat in canola oil with 1 Tbsp. reserved marinade until caramelized, about 5-7 minutes, then chill.
Arrange four bowls with ½ cup white rice in each. Around the white rice, place clams, bamboo shoots, spinach, and kimchi so that each ingredient is separate.
Top each bowl with a fried egg and garnish with scallions and soy sauce to taste if desired.

Yield:  4 Servings


  • 1 Lb. Sea Watch Hand Shucked Sea Clams, drained and liquid reserved
  • ½ Cup Bulgogi Sauce (recipe follows)
  • 2 Cups White Rice, cooked
  • 1 Cup Bean Sprouts
  • 2 tsp. Sesame Oil
  • 1 Tsp. Salt
  • 2 Cups Spinach
  • 1 tsp. Canola Oil
  • ½ Cup Shitake Mushrooms
  • 1 Cup Kimchi
  • 4 Eggs, cooked over easy
  • 1 Tbsp. Sesame Seeds
  • 4 tsp. Soy Sauce

Bulgogi Sauce:

  • 3 Tbsp. Low-Sodium Soy Sauce
  • 2 Tbsp. Clam Juice2
  • ½ Tbsp. Sugar
  • ¼ Cup Scallions, sliced
  • 2 Tbsp. Garlic, minced
  • 2 Tbsp. Sesame seeds
  • 2 Tbsp. Sesame Oil
  • ½ tsp. Black Pepper

Product Codes

Sea Watch: DHSC  – 12/1 lb.