It's salted seaweed.
There's a lot of salt, so it looks like a lot, but it's about two fists when you wash it

Wash all the salt without soaking the seaweed stems in water.
And wash it once or twice

Boil the water. I'm going to blanch the seaweed.
Then the fishy taste of the seaweed stems will disappear.

Blanch the seaweed stems.
In my case, when the water boils, put the seaweed stem, and then when the water starts to boil again, rummage and scoop it out. Rinse in cold water a couple of times. In the meantime, most of the saltiness is gone. The right amount of seasoning is left, so just adjust the number of rinses while tasting it.
Remove and let the water drain naturally

Place all seasonings in a large wok. Add sesame oil 1, perilla oil 2, half T chili powder, 1/2 T garlic, and sesame seeds. Add green and rub it

Please stir-fry it in the wok.
I fried it for about 7 minutes

It's done. It's seasoned, so there's no need to add or subtract anything

Enjoy your meal. I like it because it's not fishy. It's good because the smell and taste of seaweed stems are gone