This dried kelp needs to be rehydrated before use. Soak it in cold water for 30-60 minutes until it becomes soft and expands significantly. After soaking, rinse thoroughly and cut into desired sizes for your recipe.

You can make traditional Korean seaweed soup (miyeok-guk), add it to miso soup for extra umami, or use it as a base for dashi broth. It's also excellent in salads when mixed with sesame oil and vinegar, or added to hot pot dishes. Many customers at Korean supermarket Paris use it to enhance the flavor of their homemade broths.

This product pairs wonderfully with rice dishes, tofu, and seafood. It complements the flavors in Korean supermarket Barcelona's popular ingredients like kimchi and soybean paste. The natural umami makes it an excellent addition to vegetarian dishes and clear soups.

Store the dried kelp in an airtight container in a cool, dry place away from direct sunlight. Once opened, it can last up to 6 months when properly stored. After rehydrating, use the prepared kelp within 2-3 days and keep it refrigerated.