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** Recipe here **
Mukbang start/upload: Every Tuesday, Thursday, Sunday at 9pm
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[Cocktail Bibimbap]
1. Clean 2 bags of cockles, put them in boiling water and boil them until they open their mouths. Take them out, put them through a sieve, and rinse them in cold water.
2. Make seasoning (1/2 cup soy sauce, 1 Tbsp garlic, 3 Tbsp red pepper powder, 1 Tbsp sugar, 1/4 minced onion, 1/2 minced green onion, 1 minced Cheongyang pepper, add sesame oil 1 tbsp)
3. Remove cockles and rinse in water (sand comes out)
4. Put cockle meat in a bowl, mix with 5 tablespoons of sauce, put on rice, add seaweed powder and sesame salt to complete.

[Cold soup with cucumber and seaweed]
1. Soak 30g of cut seaweed for about 20 minutes
2. Thinly slice 2 cucumbers and 1/2 onion in a bowl and add
3. Chop 1 Cheongyang pepper and add 1 red pepper.
4. Minced 2 cloves of garlic
5. Wash the soaked seaweed and squeeze out the water and put it in a bowl with cucumbers.
6. Add 5 Tbsp fish sauce, 3 Tbsp soy sauce, and 8 Tbsp plum extract and mix.
7. Add 2 tablespoons of vinegar and 2 tablespoons of lemon juice and mix.
8. If you want to season it to some extent, pour 1L of water, sprinkle with sesame seeds, and put ice on top to finish.

[Dolsan Fresh Pickles]
1. Wash 2 layers of mustard leaves thoroughly and place them in a large bowl, add 3 cups of sugar and 4 tablespoons of salt to 7 cups of water and mix.
2. When it starts to boil, add 3.5 cups of vinegar, and when it starts to boil again, turn off the heat, pour it over the lampshade as it is hot, and press down so that it does not float to the top.
3. When the water cools down, put it in a container, press it with a pressing stone, put it in the refrigerator, and eat it throughout the year.