Chop the green onion finely, including both white and green parts. You can substitute with scallions if preferred.

In a bowl, combine the chopped green onion, 1 tbsp sugar, 1 tbsp chili powder, 7 tbsp soy sauce, and 3 tbsp water.

Add 2 tbsp sesame oil and 1.5 tbsp sesame seeds to the mixture.

Store the seasoning sauce in an airtight container for later use.

Toast the seaweed sheets on low heat until they turn slightly greenish.

Cut the toasted seaweed into thirds, then stack and cut into thirds again for uniform pieces.