It's salted seaweed. It's so salted. Ssamdashima looks like this. Come to think of it, I want to eat kelp wrap instead of stir-fried seaweed stems. Rinse the salted seaweed stems in running water 2-3 times to remove the salt, and then soak them in cold water for about 30 minutes. If you soak it for too long, the saltiness will be all gone, so you have to season it with soy sauce, but if you put it in moderation and stir-fry it, it's enough to add minced garlic.

Prepare sufficiently desalinated seaweed stems, shredded onions, and shredded carrots. It would be nice to have red pepper here.

First, put 1 tablespoon of cooking oil and 1 tablespoon of sesame oil on a heated pan, and stir-fry it with seaweed stems and 1 tablespoon of minced garlic.

Stir-fry lightly for about 30 seconds, then add carrots and chopped onions and stir-fry for about a minute. When carrots and onions are cooked, you can eat seaweed stems with a little stir-fry.

For your information, I added a teaspoon of seasoned soy sauce. I think I put it in cold water for about 2 hours while peeling chestnuts. The salty taste of the seaweed was almost eliminated, so I was bored. (For your information, just taste the seaweed stem a little before you season it. You can add the seasoning according to your preference.)

And he added another tablespoon of sesame oil. I like savory things, so even if you add perilla powder here, it tastes delicious because it's savory.

Lastly, I'm going to sprinkle sesame seeds.

One of the side dishes that children love is the salted seaweed stir-fry. I think the chewy texture of the stir-fried seaweed stems is really good. I think that's why kids eat better.