Make the important broth first. Put the natural seasoning, green onion roots, and shiitake mushroom kkongji in the pack again. If you don't have it, you can replace it with anchovies and kelp. Add garlic, rice wine, and boil it. I added rice wine to help with the smell.

Spinach is a must in cockle shabu-shabu. You have to put this spinach in the clam shabu shabu. It gives you a sweet taste of broth. It'd be nice if there was naengi, but I like water parsley more, so I prepared water parsley.

Also, ramen noodles are the only thing that you can't skip from shrimp shabu-shabu. Of course, ramen with soup is good, but I don't think there's a need to add soup. The natural flavor of the seasoning came out enough in the soup, but I don't think you add artificial flavors to it.If it doesn't taste right, you can just season it with a little bit of soy sauce.

Prepare the sauce to dip. The most basic shrimp shabu-shabu sauce is red pepper paste. All you have to do is mix the red pepper paste with vinegar and plum extract, but they added more sweetness and added honey. Then it's high quality red pepper paste. It's not that sour or sweet Of course, it would be better if you put minced garlic or chopped green onions in here, but the scent of garlic or green onions can be annoying to feel the taste of the cockle itself.

Since the cockles have been trimmed, wash them clean once or twice without any special care and drain them.

Add water parsley and spinach to the boiled broth. Since it's shabu shabu, it's best to boil it right away at the table.

Add spinach and water parsley, boil, and then add the cockles. Someone asked me to put in the cockles and take them out in 3 seconds, but I don't think so. Add the cockles and leave them in for at least 20 seconds to eat properly cooked cockles. This is from the high water in Yeosu~~~ That bird-shaped clam is cooked when it becomes firm.

Since the cockles are cooked, it's best to take spinach and water parsley and dip them in red pepper paste. Or if you have mustard kimchi, it's good to wrap it around. Or you can wrap it in seaweed wrap and eat it.

If you want to taste the taste of the cockle itself, it's better to dip it in soy sauce made by mixing wasabi in soy sauce. I prefer this. Wouldn't the cockles be tough?? You don't have to worry at all. There's a reason why it's said that the soft and chewy texture is the best among clams.

The broth is now thickened by cockles, spinach, and water parsley. I'll put ramen noodles in the soup right away. This is the way to properly finish the clam shabu shabu.