First, rinse the cockles several times. If you rinse it a few times, it becomes clear water. I washed it about five times. Then add enough water to cover and add a tablespoon of salt to 1L. After putting in organic products, I wrap a black plastic bag and take off for 2 hours. I did it for 30 minutes or an hour, but if you do it for at least 2 hours, it'll be done properly.

You can see the float floating like this, right?

Add cockles to boiling water and stir in one direction. Then the cockles stick to one side of the shell and fall off easily.

Boil until you open your mouth 80% when the protein and floats in the cockle are mixed and foam rises. Bring to a boil and simmer for another minute.

We prepare onions and carrots for vegetables. I like the crunchy and fragrant taste, so I'm going to add water parsley.

I prepared it by shredding it finely, so you can add your favorite vegetables instead of water parsley. I like chives, too. Chives are fine, too.

If you soak onions in cold water, they taste better because they lose their spicy taste and become crispy!

I will rinse boiled cockles in cold water once, peel them half, and dip them in red pepper paste with vinegar.

The fresh cockle opens its mouth, but sometimes the stubborn one opens when you slightly twist the back hip of the cockle mouth 90 degrees with a spoon. Oh yeah! I tried it with a spoon and it worked better with a butter knife. Try a buttered stainless steel one!! It opens so easily

5 tablespoons seasoned cockle soy sauce, 3 tablespoons red pepper powder, 1/2 tablespoons sugar, 2 tablespoons cooking wine, 1 tablespoons minced garlic, 1 tablespoons sesame, 1/2 tablespoons vinegar

Onions without spiciness, fragrant water parsley, and crunchy carrots! A lot of cockles on top of that's!