Clean the clams by soaking them in water with 2 tbsp of coarse salt for 1-2 hours. Cover the container to make it dark.

Rinse the clams under running water and drain them in a colander.

Heat 1 tbsp of butter in a pot until melted.

Add sliced garlic and crushed chili flakes to the pot. Sauté briefly.

Add the cleaned clams to the pot and stir until the shells start to open.

Pour in 1/2 cup of soju and 1.5 cups of water. Bring to a boil.