Scrub the cockles with a brush or rub them together, rinse multiple times, and soak in saltwater for 3 hours to remove dirt.

Boil water in a pot, and once it starts boiling, add a cup of cold water and then the cockles.

Stir occasionally with a spoon to remove remaining impurities inside the cockles, and do not boil for more than 3 minutes.

Drain the boiled cockles and let them cool slightly.

Extract the meat from the cockles.

Clean the dalrae thoroughly by shaking it in water multiple times and drain completely.

Cut the dalrae into 3cm lengths.

Prepare the seasoning sauce in a bowl.