Rinse the salted seaweed stems under running water to remove excess salt, then soak them in cold water for 15 minutes to further reduce saltiness.

Slice the onion, carrot, chili peppers, and mince the garlic while the seaweed stems are soaking.

Blanch the seaweed stems in boiling water for 30 seconds, then drain and remove excess water.

Heat a frying pan over medium heat and add 4 tbsp cooking oil and 1 tbsp sesame oil.

Add the seaweed stems to the pan and stir-fry for a few minutes, then add the onion and carrot and continue stir-frying.

Finally, add the minced garlic and chili peppers, stir-frying until everything is well combined.