Wash the cockles thoroughly 2–3 times in a large bowl, then soak them in water with 1 tbsp coarse salt and cover with a black plastic bag for over an hour to purge sand.

Before the water boils, add a shot of soju.

Add the purged cockles to the pot and stir in one direction until 5–6 cockles open their shells, then turn off the heat and drain.

If unsure about the purging, gently rinse the cockle meat in the cooking water.

Prepare the seasoning sauce by mixing the listed ingredients.

Finely chop the green chili, red chili, and green onion, then mix them into the seasoning sauce.

Add the cockle meat to the seasoning sauce and mix well.