I put the master ball in the pot and put the anchovy and kelp again and served the anchovy broth. If you have shrimp, you can put it in. Especially if you add dried pollack head, the broth is much better, but I didn't have it, so I replaced it with anchovy broth. When the water boils, you can take out the kelp and boil it for another 10 minutes. I added extra soju. If you don't have soju, you can do cooking wine and rice wine!

If you take out the master ball, the anchovy broth is complete. You can put in the soy sauce if you like. I tend to eat boredom and I didn't season it separately because the kimchi would go up.

I cut the kimchi into small pieces and sprinkled sesame oil and sesame seeds. It's good even with sesame oil.

I prepared it after cutting it. I bought it right away, so I didn't blanch it separately.

I prepared cucumber, chives, and seaweed flakes as garnish.

They put rock in a concave bowl, put kimchi, cucumber, chives, seaweed powder, and crispy kimchi on top, so they didn't season it separately. If you pour in the hot anchovy broth, mukbap is done.