Sea cabbage in Korean

 Sea cabbage in Korean is prepared quite quickly and perfectly diversifies the festive table (however, not only festive). I selected this culinary recipe very carefully and for a long time. Once I had a chance to try an awesome seaweed salad, so I tried to find the instructions for its preparation afterwards. Korean cuisine in general (especially pickles) requires the mandatory addition of sodium glutamate, keep this in mind.
Thoroughly rinse the dried cabbage and soak it in cold water for up to an hour. Then cook until fully cooked (cabbage should become soft). This may take more than 20 minutes. Grate the carrot on a coarse grater (or cut it into strips), cut the onion into half rings. Heat the vegetable oil in a large frying pan, add hot pepper and fry quickly, remove the pepper. After that, put the sesame seeds and fry quickly too, remove the sesame. Now put the onion and, stirring, simmer. Add the carrots. Both vegetables should not change color to brown. Add the chopped sweet pepper and chopped seaweed. Stir-fry everything over low heat. Remove from the stove, squeeze out the garlic, pour in the vinegar, add sodium glutamate and, if you want, soy sauce. Leave it under a towel for an hour. This food perfectly retains all its taste qualities in the refrigerator for a week.

When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.