Chungcheong-do Sanchae Bibim Guksu

Rehydrate the Dried Gosari, Dried Doraji, and Dried Chwinamul by soaking them separately in cold water for at least 6 hours or overnight until tender. Drain thoroughly.

Blanch the rehydrated Gosari, rehydrated Doraji, and rehydrated Chwinamul separately in boiling water for 3-5 minutes until tender. Rinse immediately in cold water, then squeeze out excess moisture. Cut them into bite-sized pieces.

In separate bowls, season the blanched Gosari, blanched Doraji, and blanched Chwinamul. For each, add a pinch of Fine sea salt, a small amount of Soy sauce, and a drizzle of Sesame oil. Mix well.