Seasoned Seaweed Stems, Once I Learned This Is Tastier Than Stir-Frying, I've Been Making It This Way Ever Since

Steps

1. 1

   Rinse the salt-preserved seaweed several times in cold water to remove the salt

2. 2

   Soak in cold water for 30 minutes to draw out the remaining saltiness from the seaweed

3. 3

   Blanch the seaweed stems in boiling water for 20 seconds, then quickly rinse in cold water

4. 4

   Squeeze out moisture from the seaweed stems, cut into bite-sized pieces, slice the onion, and julienne the carrot

5. 5

   Place all prepared ingredients in a bowl, add gochujang, doenjang, plum extract, vinegar, and minced garlic, and toss to combine