Easy Olbanggae-Muk Muchim with Roasted Seaweed (2 Servings)

Check the label to ensure 300 g olbanggae-muk is a ready-to-eat prepared jelly; follow any additional heating instructions from its manufacturer.

Cut the jelly into about 2 cm cubes, drain any liquid and place in a large bowl.

If the 2 roasted seaweed sheets are soft, briefly crisp them in a dry pan over low heat for about 1 minute. Cool and crumble finely; skip heating if already crisp.

Finely chop 10 g scallion; mix with 15 mL soy sauce, 10 mL sesame oil and 5 g toasted sesame seeds.

Gently fold the dressing into the jelly without breaking the cubes, then add the crumbled seaweed last and serve immediately.