The sea cucumber that hit the jackpot. I've been making it for a while, and finally, I made Korean traditional dish, sea cucumber vinegar (jorim) with the last remaining sea cucumber in the freezer. There was no exact recipe, and it was Korean traditional food, royal food It was just a brief description of the Joseon cuisine method. According to the Joseon Cooking Act 1934, the ratio of water to soy sauce is 2:1, but I personally like sweet and salty, but I don't like salty I reduced the proportion of soy sauce. I made it with the ingredients of seaweed that were introduced at the "Surasang from Hometown" section in my hometown at 6 o'clock. We need to finish with pine nuts. Domestic pine nuts are so expensive I skipped it and finished it with sesame seeds.