Roast the seaweed sheets in the oven at low heat until it becomes green on both sides. Crush the seaweed sheets into small pieces into a large bowl using both hands.
Chop green onion into small pieces.
Mix the soy sauce, cooking wine, sesame oil, water, sugar and hot pepper powder in a small bowl. Pour over the gim pieces, covering evenly. As a last step, add green onion pieces and sprinkle the sesame seeds.
It should make about 2 cups. Store the leftovers in a container in the refrigerator -- it can keep for a week or two as a basic side dish with rice.