Jogaejeot

Thoroughly clean the Manila clams by scrubbing their shells under cold running water. To de-sand, soak the Manila clams in a bowl of lightly salted water for at least 1-2 hours, changing the water once or twice, until no more sand is released.

Drain the cleaned Manila clams and pat them dry with a clean cloth. In a non-reactive bowl, sprinkle the Coarse sea salt evenly over the Manila clams. Gently toss to coat. Let the Manila clams sit at room temperature for 1-2 hours, or until they release their liquid and become slightly firm.

After salting, rinse the Manila clams thoroughly under cold running water to remove excess salt and any remaining impurities. Drain very well, pressing gently to extract as much liquid as possible. The Manila clams should be firm and slightly chewy.