Korean Braised Kelp Strips

Soak 60 g dried kelp in cold water for about 20 minutes, just until it bends easily and feels pliable.

Check the edges first, because soaking much longer can make the kelp too soft.

Press the soaked kelp gently with your hands to remove excess water, then cut it into even 1 cm strips.

Keeping the strips similar in width helps them absorb the seasoning at the same pace.

Add 350 ml water, 3 tbsp soy sauce, 1.5 tbsp rice syrup, 1 tbsp cooking wine, and 0.5 tsp minced garlic to a pot.

Heat over medium heat, stirring until the syrup dissolves and the liquid starts boiling.

When the seasoning boils, add the kelp strips, lower the heat to medium-low, and braise uncovered.

After about 10 minutes, turn the strips from bottom to top so the seasoning does not concentrate on one side.

Braise for at least 15 minutes total, until only a shallow layer of liquid remains and the bubbles become smaller.

Stir more often near the end, because the rice syrup can scorch once the glaze turns glossy.

Turn off the heat and mix in 1 tsp sesame oil and 1 tsp sesame seeds.

For cold serving, transfer to a clean shallow container, cool promptly, and refrigerate. Cooling takes additional time beyond the displayed 35-minute minimum.