Step1 

Lightly blanch the cockle meat and drain the water.

Step2 

In a bowl, mix gochujang, minced garlic, fish sauce, and 

oligosaccharide to make the bibimbap sauce.

Step3  

Place the drained cockle meat over prepared rice, add the 

bibimbap sauce, and mix well.

Add spring vegetables (optional), sesame oil, chives, and 

roasted sesame seeds to your liking and mix everything 

together. Enjoy!