Rub 2 bunches of seaweed with 1 tbsp salt, rinse thoroughly in cold water at least twice, and squeeze out excess water.

Mix 4 tbsp corn syrup, 2 tbsp plum extract, and 1 tbsp minced garlic, then boil until bubbles form. Pour the hot mixture over the seaweed immediately.

Add 80g julienned radish, 15g julienned carrot, 1/2 tbsp salt, 1 tbsp sugar, 1 tbsp sesame seeds, and 4 tbsp vinegar to the seaweed and mix well.