Soak the dried seaweed in cold water for 10 minutes.

Drain the seaweed and squeeze out as much water as possible.

Wash the cucumbers thoroughly and remove the spines using the back of a knife.

Cut the cucumbers in half and scoop out the seeds with a teaspoon.

Slice the cucumbers thinly and mix with 1 tbsp coarse salt. Let them sit for 15 minutes.

After salting, squeeze the cucumbers to remove excess water.

Crush 2 tbsp sesame seeds for a nutty flavor.

Prepare the sauce by mixing 1 tbsp minced garlic, 7 tbsp vinegar, 2 tbsp sugar, and 1 tbsp plum extract. Stir until the sugar dissolves.

Combine the squeezed seaweed and cucumbers in a bowl. Add the prepared sauce and mix well.