Gosari namul (Jeju style)

Soak 100 grams of dried gosari in plenty of cold water for at least 12 hours, or overnight, changing the water once or twice to ensure thorough rehydration.

Drain the soaked gosari and rinse thoroughly under cold water. Place the gosari in a large pot, cover with fresh water, and bring to a boil over high heat. Reduce heat to medium-low and simmer for 40-60 minutes, or until the gosari is tender but still retains a slight chew.

Drain the cooked gosari and rinse under cold water. Gently squeeze out any excess water. Cut the gosari into 5-7 cm lengths.