Korean Soy Braised Cockles

Purge 500 g cockles thoroughly in salted water, then rub the shells against each other to clean them.

Change the water if it turns cloudy, and check that no sand remains before cooking.

Bring plenty of water to a full boil, add the cockles, and blanch only until the shells just begin to open.

Remove them right away, because extra time in boiling water makes the meat tough.

Put 3 tablespoons soy sauce, 150 ml water, 1 tablespoon minced garlic, and 1 teaspoon sugar in a pan.

Add the green chili and 40 g scallion, then set the pan over medium heat.

When the sauce begins to boil, add the blanched cockles and turn them gently to coat.

Keep medium heat and simmer only 5 to 6 minutes, until the liquid looks slightly reduced but not dry.

Spoon the sauce over the cockles once or twice so the meat seasons evenly.

Taste the liquid near the end; if it is too salty from the cockles, add a small splash of water.

Turn off the heat and drizzle in 1 teaspoon sesame oil, letting the remaining heat release its aroma.

Serve right away while a little sauce still clings between the shells.