Boil water and add 1 tsp sea salt. Blanch the eolgari briefly.

Cut the blanched eolgari into bite-sized pieces.

Prepare the seasoning by mixing 1 tbsp doenjang, 1 tbsp oligosaccharide, and minced garlic.

In a pan, mix the eolgari and red onion with the prepared seasoning.

Stir-fry the seasoned eolgari and onion in the pan.

Add 2 cups of rice water and simmer with the lid on until the liquid reduces.

Drizzle sesame oil and stir briefly before serving.