Seaweed collected from the far sea of Ganjeolgot Cape in Ulsan on the East coast.
The stems are elastic and chewy because they grow in strong waves and currents.
Seaweed is generally farmed for about 120 days

Ganjeolgot seaweed is collected after 90 days, and its stems and leaves are softer than other natural stone-seaweed. 

It is harvested early in the spring and early in the morning, and it is fresh because it is washed and dried on the same day.
Soak about 10g for 1 portion in cold water for more than 10 minutes, rinse lightly, and cut.
It can be used for various seaweed dishes such as seaweed soup, seaweed wraps, and seasoned dishes. Small shrimps, pulleys, etc., are removed from the seaweed.