Soak 5g of dried seaweed in water until softened, then cut into bite-sized pieces using scissors.

Heat 0.5 tbsp sesame oil in a frying pan over medium heat.

Add the prepared seaweed to the pan and stir-fry for about 1 minute over medium heat.

Pour 400ml of water into the pan and bring to a boil over high heat.

Once boiling, add 2 tbsp perilla powder and stir well.

Add 0.5 tbsp baby soy sauce and stir again.