How to Clean and Boil Cockles (Kkomak) Perfectly

3~4

Cockles – as much as you like (fresh Korean cockle clams, typically in season from around February to April; small clams can be substituted if cockles aren't available)
Water – enough to fully submerge the cockles (for soaking)
Salt – 1 T (dissolved into the soaking water)
Water – enough to fill the pot (for boiling)
Salt – 1/2 T (for the boiling water)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)

Put all the cockles in a large bowl, fill it with water, and add a spoonful of salt, stirring until it dissolves.
Cover the bowl so no light gets in and let the cockles soak for about 30 minutes to purge any grit.
Tip.We covered the bowl with a cutting board. Recreating a dark, ocean-like environment like this helps draw impurities out of the cockles.
Once they've finished soaking, rinse the cockles several times under running water. It's important to keep rinsing until no more grit comes out — I rinsed mine about 10 times.
Fill a pot with water, add about half a spoon of salt, and bring it to a boil.
Once the water is at a rolling boil, cook the cockles over high heat for only about 1 minute.
Tip.Boiling them too long will make the texture tough and chewy.
Rinse the boiled cockles briefly in lukewarm water.
Tip.Cockles lose some of their flavor if rinsed in water that's too cold or too hot, so lukewarm water keeps both the texture and taste at their best. Adjust the rinsing water temperature to your preference.