This dried seaweed needs to be soaked in water for 10 minutes before use. The seaweed will expand significantly during soaking, so use plenty of water. After soaking, drain and squeeze out excess water gently before adding to your recipes.

You can make traditional seaweed soup by boiling the soaked seaweed with beef broth and seasoning with salt and soy sauce. For a refreshing side dish, mix the prepared seaweed with vinegar, sugar, sesame oil, and a touch of chili paste. Many customers at Korean grocery France also use it in salads and stir-fries.

Seaweed soup pairs perfectly with steamed rice and grilled meats, making it a popular combination at Asian market Barcelona. The seasoned seaweed salad works well as a side dish with Korean barbecue, fried rice, or any hearty main course that needs a light, refreshing accompaniment.

Use about 10-15 grams of dried seaweed per person for soup, as it expands greatly when soaked. Store the unopened package in a cool, dry place, and after opening, keep it in an airtight container. Customers at Korean supermarket Lisbon often transfer it to sealed jars to maintain freshness for several months.