Prepare 8 sheets of dried seaweed. If using smaller sheets, increase to 10 sheets.

Cut the seaweed into 3–4 cm pieces, either square or triangular as preferred.

Sprinkle 1/5 tsp fine salt evenly, then add 2 tbsp sesame oil, 1 tbsp vegetable oil, and 1 tbsp sesame seeds.

Mix the seaweed thoroughly with the seasoning using gloves to ensure even coating.

Place the seasoned seaweed in a wok over low heat and stir continuously for about 3 minutes.