Seasoned Seaweed and Conch Salad

Clean and prepare the seaweed and conch thoroughly.

Blanch the conch in boiling water, remove the shells, and cut into bite-sized pieces.

Briefly blanch the seaweed in boiling water, rinse with cold water, and drain well.

Make the sauce (gochujang, red pepper flakes, vinegar, sugar, minced garlic, sesame oil, and sesame seeds).

Add seaweed, conch, julienned cucumber, carrot, and onion into a mixing bowl.

Add the sauce and mix evenly until well combined.

Transfer to a plate and sprinkle with sesame seeds to finish.