Shred the green papaya. Use a vegetable slicer to shred it thinly.
Combine the mozuku seaweed, papaya, and sesame oil, and mix it well.
Add the julienned kimchee and combine well. Add soy sauce to taste, then add the gochujang to taste.
Story Behind this Recipe
The mozuku seaweed with kimchee that I bought in Amami-Oshima was so delicious that I made this copycat recipe.
Use your favorite kimchi that you have at home. It's easier to eat it if you shred the papaya to the same size as the mozuku seaweed. The spiciness of kimchi becomes milder when combined with the vegetables, so adjust the taste with gochujang.
It's delicious right away, but it's even more delicious the following day, after the flavors come together.