STEP 3/6
The cucumber washed with thick salt was cut into small pieces, and the anchovy kelp stock in the refrigerator was seasoned with a little bit of Joseon soy sauce, a little cooking wine, and a little salt.
STEP 5/6
Since it's called a scarlet skirt, take out the egg garnish from the freezer, defrost it, and add a little bit, and pour in the slightly seasoned anchovy kelp stock.
STEP 6/6
I tore up the seasoned dried laver, sliced chives, and sprinkled sesame seeds on top of it. I finished the acorn mukbap.