Fully Cooked Korean Seasoned Cockles (Ggomak Muchim, 2 Servings)

Use 500 g cockles from a reputable food retailer. Discard broken shells and live shellfish that stay open when tapped. Scrub shells under cold running water.

Submerge cockles in clean water with 2 Tbsp coarse salt, cover and purge in the refrigerator (4°C or colder) for roughly 3 hours. Discard the purging water and rinse 2–3 times. Purging does not replace cooking.

Bring fresh water deep enough to cover the cockles to a boil; add 1 Tbsp salt and cockles. Once shells have opened, continue boiling at least 3–5 more minutes; larger cockles need longer.

Drain cooked cockles into a clean colander and let cool briefly. Discard any shells that never opened. Remove one half of each opened shell and arrange on a clean plate; never reuse raw-shellfish utensils without washing.

Mix 1 Tbsp gochugaru, 2 Tbsp soy sauce, 1 tsp minced garlic, 1 tsp sugar, 1 Tbsp sesame oil and 1 Tbsp sesame seeds in a clean bowl.

Spoon seasoning over the fully cooked cockles and serve promptly. If not serving immediately, refrigerate at 4°C or below; do not leave at room temperature beyond two hours.