STEP 1/14
Wash cockles thoroughly, rubbing them together.
STEP 2/14
Dissolve sea salt in enough water to cover cockles.
STEP 3/14
Add cockles and cover with a black bag for 5 hours.
STEP 4/14
Open your mouth and rinse the cockles until the sun sets and clear water comes out.
STEP 5/14
Put Cheongju in 1L of water and add cockles when the water starts to boil.
STEP 6/14
Stir in one direction for three minutes.
STEP 7/14
When the cockle begins to open its mouth halfway, take it out and sift it.
STEP 8/14
Place a spoon on the back of the cockle and twist it to peel the cockle.
STEP 9/14
Rinse twice or so quickly to remove any remaining impurities.
STEP 10/14
Drain on a sieve.
STEP 11/14
Add red pepper powder, sugar, soy sauce, tuna liquid, minced garlic, chopped green onion, rice syrup, and ginger liquor and mix.
STEP 12/14
Chop the onion, carrot, chives, red pepper, and green pepper in moderately.
STEP 13/14
Add cockles, carrots, onions, and 2/3 seasonings and mix.
STEP 14/14
Add remaining seasoning, chives, green, red pepper, sesame salt, and sesame oil and mix slightly.
If you twist the back of the cockle with a spoon, you can grind it easily.