Crispy Dried Miyeokgwi Seaweed with Gochujang (4 portions)

Check 70 g of ready-to-eat food-grade dried miyeokgwi for debris and tear into bite-size pieces with dry hands. Do not soak it for long.

In a bowl, combine 25 g gochujang, 20 mL plum syrup, 8 g minced garlic and 5 mL sesame oil.

Warm 20 mL cooking oil in a pan over medium-low heat. Spread the dry miyeokgwi in a single layer, avoiding moisture splatter.

Stir and turn briefly until crisp at the edges without burning; transfer to a sieve to drain excess oil.

Let the pan cool slightly off the heat, then toss the seaweed quickly with the sauce. Do not return the sweet sauce to high heat.

Sprinkle with 5 g sesame seeds and serve small portions to four people. It is crisp immediately but softens over time.