Prepare the ingredients: julienne the carrot and onion, chop the spring onion into 5-6cm pieces.

Soak dried seaweed in cold water for 5 minutes, drain, and squeeze out excess water.

Mix 4 cups of water, 3 tbsp vinegar, and 2 tbsp sugar in a bowl until sugar dissolves. Add sliced onion and soak for 10 minutes, then drain.

Combine soaked seaweed, onion, carrot, and spring onion in a bowl. Add 2 tbsp red pepper powder, 2 tbsp anchovy sauce, 4 tbsp vinegar, 1 tbsp sugar, and 3 tbsp sesame seeds. Mix gently.