Crispy Coated Seaweed Salad

Steps

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1. 1
   Soak 15g of dried seaweed in water for about 15 minutes until softened. If using fresh seaweed, use 250g instead.
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2. 2
   Rinse the soaked seaweed thoroughly under running water several times, then squeeze out as much water as possible.
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3. 3
   Cut the seaweed into rough bite-sized pieces.
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4. 4
   Place the seaweed in a bowl and gradually sprinkle flour while tossing to evenly coat all pieces with about half a cup of flour.
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5. 5
   Once the seaweed is light and fluffy, line a steamer basket with cloth and arrange the seaweed in a single layer.
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6. 6
   Place the basket in a steamer with steam already rising and steam over high heat for exactly 6 minutes.
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7. 7
   While steaming, prepare vegetables: thinly slice 1/4 onion, julienne 1/2 cucumber diagonally, and mince 1/2 red chili.
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8. 8
   Remove the steamed seaweed and spread it on a strainer to cool completely.
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9. 9
   Make the dressing: combine 1 tbsp gochujang, 1.5 tbsp anchovy sauce, 1 tbsp sugar, 1 tbsp corn syrup, 4 tbsp rice vinegar, 1 tbsp minced garlic, and 1 tbsp gochugaru, stirring well.
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10. 10
    Transfer the cooled seaweed to a large bowl and add all the prepared vegetables.
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11. 11
    Pour the dressing over the vegetables first, toss lightly once, then gently massage everything together with your fingertips until the seaweed, vegetables, and sauce are well combined.
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12. 12
    Finish with 1 tbsp sesame oil and a sprinkle of sesame seeds, then serve.
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