Prepare soaked seaweed and 1/2 onions.
When preparing dried seaweed, soak a handful of dried seaweed in water for about 20 minutes and wash it tightly.

Slice 1/2 onion thinly.
If you add cucumbers, it's icing on the cake, but if you don't have it, just make it as it is.

Dip the onion for about 5 minutes to remove the spicy taste.
If you soak it for too long, the water-soluble vitamins will escape into the water, so it's better not to soak it for too long, right?

Put half a tablespoon of salt into the boiling water and slightly soaked seaweed! Blanch it for me.
Blanch it slightly to the point where it feels like you're just dipping it out and rinsing it in cold water.

Drain the rinsed seaweed on a sieve first, and remove the remaining water before mixing.
Cut the dried seaweed into bite-size pieces.
If there is water left, the seasoning becomes diluted and bland.

Let's make the sauce.
Mix well with 1 tablespoon soy sauce, 1 tablespoon sugar, 1 tablespoon plum extract, 0.5 tablespoon minced garlic, and 3 tablespoon vinegar.

Add drained seaweed and onions and mix them well.
If you mix it too tightly, it can cause mucus in the seaweed, and the onion may be crushed, so relax your hands and mix it lightly!