Ingredients
200 g seaweed (kelp), 1 green bell pepper, and 1 red bell pepper.
Seasonings
Garlic 3 cloves, fine salt 1/2 teaspoon (3 g), sugar 1 teaspoon (5 g), vinegar 1 tablespoon (15 ml), light soy sauce and sesame oil 1/2 teaspoon (3 ml) each.
Instructions
1. Rinse the surface of the kelp, but do not scrub off all the slimy coating; cut into thin shreds. If using dried kelp, rinse the surface, then steam for 30 minutes, then soak in clean water overnight before cooking for a crisp texture—do not cook the kelp directly, otherwise it will be tough no matter how you braise, stir-fry, or boil it. Next, remove the stems and seeds from the green and red chili peppers, cut into thin shreds, and soak in clean water for 10 minutes until they naturally curl. Finally, use a garlic press to make garlic paste. Prepare all these ingredients and set aside.
2. Bring a pot of water to a boil over high heat, add the kelp strips, blanch for 2 minutes, then transfer to cold water. Once cooled, drain well.
3. Place the shredded kelp, green and red bell pepper strips, and minced garlic in a bowl. Add salt, sugar, vinegar, soy sauce, and sesame oil, then toss everything together until well combined.