Prepare the cockles by cleaning them thoroughly with salt and water until the water runs clear.

Boil 800ml water with 1 tbsp soy sauce over high heat. Add the cockles when the water starts to boil gently.

Stir the cockles in one direction 5-6 times to help the meat stick to one side of the shell.

Turn off the heat when a few cockles open, let them sit for 1 minute, then remove from the water.

Use a spoon to twist open the shells and clean any remaining sand using the cooking water.

Dice green chili, red chili, onion, and green onion finely. Prepare minced garlic.

Combine soy sauce, plum extract, chili powder, minced garlic, sesame oil, cooking wine, sesame seeds, and soju in a bowl.

Add the diced vegetables to the sauce and stir well.