Banchan-makers!! Doljaban Muchim: to wash or not to wash the seaweed?

Hello community!

I’m learning to make [Doljaban muchim](https://www.maangchi.com/recipe/doljaban-muchim), the banchan using coarse dried seaweed.

It looks like [this](https://www.walmart.com/ip/Taiwan-Sand-Free-Dried-Seaweed-5-2-Oz/721583578) before it’s made – which is basically a circular, tangled cake of dried seaweed.

Has anyone made this banchan before? Does anyone know how to deal with this kind of seaweed right out of the package?

My first inclination is to wash it to get rid of sand/ impurities, but this isn’t a soup recipe. The recipe calls for hydrating the dry seaweed with liquid seasonings (soy sauce, plum extract) just enough for it to be chewy. So would washing it waterlog it and affects its consistency?

Do the banchan ladies wash this seaweed before prepping it?

Thanks for any insight!

Note: my package of seaweed is sourced from Taiwan.

by No_Lab8020