Soak minari in vinegar water briefly, rinse thoroughly, and organize the stems for easier rolling later.

Blanch minari stems in boiling water for 10 seconds, then add the leaves and remove immediately. Rinse in cold water.

Squeeze out excess water from the blanched minari while keeping its shape intact.

Boil shrimp in the same water used for blanching minari, then rinse in cold water.

Roll the shrimp with minari, starting from the leaves to ensure a clean and neat wrap. Trim excess stems if necessary.

Prepare the dipping sauce by mixing gochujang, vinegar, oligosaccharide, and sesame seeds.