Soak 20g of dried seaweed in water until softened.

Thinly slice 50g onion and 80g bell pepper into long strips.

Drain the soaked seaweed using a strainer.

Boil 500ml water with 1 tbsp vinegar in a pot.

Blanch the drained seaweed in the boiling water for 1 minute.

Rinse the blanched seaweed under cold water and let it cool.

Mix 2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, and 1 tsp minced garlic in a bowl to make the dressing.

Cut the cooled seaweed into smaller pieces using scissors.

Combine the seaweed, onion, bell pepper, and dressing in a bowl and mix well.