Soak seaweed for 2 or more hours to reduce the salt content. Cook seaweed in boiling water for 10 to 15 minutes to further remove the salt content. With salt extracted, the seaweed should expand.

In a heated wok with vegetable oil, add ginger slices and chili pepper. Allow to cook in low heat until ginger slices is golden brown and the oil is fragrant. Add water, seasoning pouch, soy sauce, mushroom seasoning, and sugar. Be sure to adjust your seasoning to the salt level of the seaweed first. Add in the seaweed and allow to cook until seaweed is tender and the flavor is seeped in (will give when press down with your fingers).