Easy Salted-Kelp Wraps with Cho-gochujang (2 Servings)

Shake off loose salt from 250 g of salt-preserved kelp and rinse it 2–3 times under cool running water.

Soak in cool water for 20–30 minutes to remove excess salt. Optionally add 1/2 tbsp vinegar to the water. If a small taste is still too salty, change the water and soak longer; follow the product's desalting directions first.

Rinse the desalted kelp again. Blanch it in boiling water for about 15–20 seconds, then cool immediately in cold water. If the package calls for longer cooking, follow that instruction instead.

Drain thoroughly, then cut into roughly 6 × 8 cm pieces suitable for wrapping a small bite of rice and arrange on a plate.

Serve 2 tbsp of ready-made cho-gochujang separately for dipping. The kelp can also wrap a bite of cooked rice; use small amounts of sauce to adjust saltiness.