Miyeok Julgi Bokkeum (Stir-Fried Seaweed Stems)
A savory side dish made by soaking salted seaweed stems to remove excess salt, then stir-frying them with vegetables.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This savory stir-fried side dish features salted seaweed stems rinsed just enough to preserve their delightfully crunchy texture. Onions and carrots are stir-fried separately beforehand, and the seaweed stems are cooked in fragrant garlic oil to enhance their flavor. It is an affordable and satisfying banchan to prepare.
- Servings
- about 3–4 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Salted seaweed stems250 g
- Onion1/2
- Carrot1/4
Seasoning
- Minced garlic1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salt1/2 tsp
- Sugar1/2 tsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds
- Adjust the amount of salt depending on how salty the seaweed stems still are.
- Soak the salted seaweed stems in water, discard the settled salt, scrub them vigorously, and rinse in clear water. If they are still too salty, soak them in cold water to draw out the saltiness. Tear any thick stems by hand and squeeze out the excess moisture thoroughly.
Steps
1. Salted seaweed stems are heavily coated in salt.
Soak them in water, discard the salt that settles to the bottom, scrub the seaweed stems vigorously, and rinse in clear water.
Repeat several times, and if the saltiness is still not gone, soak them in cold water to draw out the salt.
Tear any stems that are not split properly and remain thick by hand.
Once the saltiness is properly reduced, squeeze out the excess water completely.
2. Cut them into bite-sized lengths.
3. Julienne the carrot and onion.
4. Heat some cooking oil in a preheated pan, add the onion, stir-fry until translucent, and transfer to a plate.
5. Add oil to the preheated pan as well, stir-fry the carrot until tender, and transfer to a plate...
6. Heat oil in the pan, add minced garlic, and stir-fry until fragrant.
7. Add the seaweed stems and stir-fry. Once the stems absorb the garlic aroma and become tender...
8. Add the stir-fried carrot and onion, along with mirin (cooking rice wine), sugar, and salt, and adjust the seasoning.
You must adjust the amount of salt depending on how much saltiness remains in the seaweed stems.
Finish by adding toasted sesame oil and toasted sesame seeds, tossing everything evenly to combine.
Ppunwife's tips
- You must adjust the amount of salt depending on how much saltiness remains in the seaweed stems.
- You can also stir-fry it spicy by adding gochugaru (Korean chili flakes) or gochujang (Korean red chili paste).
FAQ
How do you remove the saltiness from the seaweed stems?
Soak them in water to rinse away the settled salt, scrub them vigorously several times, and rinse. If they are still too salty, let them soak in cold water.
How much salt should I add?
It depends on how much salt is left in the seaweed stems, so taste them directly and adjust the salt amount accordingly.
Can I make this dish spicy?
Yes, you can add gochugaru (Korean chili flakes) or gochujang (Korean red chili paste) to stir-fry it spicy to your taste.
