Dashima Chae Muchim

Cover the kelp with plenty of cold water and soak it for 10 minutes. Move the soaked strips into strongly boiling water for exactly 20 seconds, then lift them out immediately, rinse under cold water, and squeeze away the excess moisture. This sequence softens the prepared strips briefly without extending their time in hot water. Halve 60 g cucumber lengthwise, remove the seed section, and cut the flesh into thin, even strips. For the dressing, stir together 1 tablespoon gochugaru, 1.5 tablespoons vinegar, 1 teaspoon sugar, 1 tablespoon soy sauce, and 0.5 teaspoon minced garlic until the sugar dissolves. Add the drained kelp and cucumber, then toss gently by hand until the red seasoning reaches every strand. Finish with 0.5 teaspoon sesame oil and 0.5 tablespoon sesame seeds, mixing only once more. Refrigerate the seasoned kelp for at least 10 minutes before serving. The method gives separate checkpoints for soaking, blanching, cooling, draining, and chilling, which helps prevent extra water from thinning the dressing and keeps the kelp from remaining in boiling water longer than specified.