Add enough water to cover the clams,
- 2 spoons of salt. - Put it in
Mix well and melt the salt.

And put the prepared clams in salt water.
If there are clams in the mud
It's a process of relieving stones or rubble when you chew.
At this time, if you cover something with a black bag to block the light, it will be better.
These days, it's almost done
It's good to have at least 30 minutes to half a day!

Drain the clams once, rub them in running water again and rinse them several times.

Chop 4 garlic into big pieces.

Two cheongyang peppers

3-4 peperoncinos

Please cut the half of the green onion and prepare it.

Now, in a slightly deep pan, add 1/3 cup olive oil (cookable) and stir-fry the trimmed garlic and pepperoncino over medium-low heat.

If the garlic is starting to turn brown,
Add the peeled clams (500g) and 1 cup of makgeolli (180ml) and cook as if boiling.

When the clams start to open their mouths one by one, open the lid, add 20g of butter (about 2 spoons), close the lid again, and cook.

If the clams are all cooked and your mouth is wide open while boiling, add the last green onion and Cheongyang red pepper and boil it.