Soak the dried doraji in warm water until softened, about an hour depending on the doraji.
Split each piece into shorter, thin strips with your fingers or a small knife.
Add the coarse salt and massage well, in a kneading motion, for a few minutes to remove the bitterness. Rinse a couple of times, and drain.
Bring a small pot of water to a boil. Blanch the doraji for a minute, and drain.You can cook a little longer for softer doraji.
Mix well with the soup soy sauce, salt, garlic, and vegetable or canola oil. Set aside for a few minutes.
In a heated pan, saute the doraji for 3 to 4 minutes over medium high heat until the doraji turns slightly opaque. You can add 2 to 3 tablespoons of water if it gets too dry. Stir in the chopped scallion, sesame oil, and sesame seeds before turning off the heat.