Soak the dried seaweed until fully hydrated.

Boil water in a pot with a pinch of salt.

Blanch the soaked seaweed in boiling water for 30 seconds.

Rinse the blanched seaweed with cold water and squeeze out excess water.

Slice the onion thinly.

Mix gochujang, sugar, red pepper powder, plum extract, sesame oil, minced garlic, soy sauce, vinegar, and sesame seeds in a bowl.

Combine the seaweed, sliced onion, and prepared seasoning in a bowl.