🥗 Seaweed and Dried Pollack Vinegar Salad

Soak the seaweed in cold water, rinse, and squeeze out excess water.

Tear the dried pollack into bite-sized pieces, briefly soak in cold water to remove excess salt.

Julienne the cucumber and carrot thinly.

Add all ingredients to a bowl and toss with the sauce (gochujang, vinegar, soy sauce, minced garlic, sesame oil, a little sugar, and sesame seeds).

Transfer to a plate to finish.