Table 1. Preparation/cooking methods used for brown seaweed in the 7th and 8th KNHANES.

Food	Preparation/cooking method used	Number of relevant dishes	Mean intake (g/person/day)	Proportion in each seaweed intake (%)
Sea mustard, dried	Soaked & boiled	48	0.6005	78.3
	Soaked	19	0.0973	12.7
	Soaked & stir-fried	2	0.0685	8.9
	Fried	1	0.0009	0.1
	Total	70	0.7673	100.0
Kelp, dried	Boiled	115	0.0327	42.9
	Soaked	15	0.0291	38.2
	Fried	1	0.0118	15.5
	Soaked & stir-fried	12	0.0025	3.3
	Soaked & steamed	3	0.0000	0.0
	Total	146	0.0761	100.0
Kelp broth, liquid	Boiled	260	22.4514	98.9
	As is	17	0.2230	1.0
	Stir-fried	23	0.0250	0.1
	Baked	2	0.0007	0.0
	Total	302	22.7001	100.0

KNHANES, Korea National Health and Nutrition Examination Survey.