Miyeok Julgi Bokkeum (Stir-Fried Seaweed Stems)
A stir-fried side dish where scallion and garlic oil paired with mirin completely removes any fishy odor.
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 side dish is made by soaking salted seaweed stems to remove the salt, then stir-frying them in scallion- and garlic-infused oil. Adding mirin mid-cooking banishes any fishiness, while soup soy sauce and salt keep the seasoning clean and savory. With simple ingredients and a pleasantly chewy texture, it makes a great everyday banchan all year round.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Salted seaweed stems200 g (after cleaning)
- Onion1/4
- Carrot1/5
- Stalk of large green onion (daepa)a little
Seasoning
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1/2 tbsp
- Salt1/2–1 tsp
- Toasted sesame oil (or perilla oil)1/2 tbsp
- Toasted sesame seeds1 tbsp
- Ground black peppera little
- Soak the salted seaweed stems for about 30 minutes, changing the water occasionally, to remove the excess salt.
- Trim off any tough parts or attached seaweed leaves, drain well, and cut into bite-sized lengths. Cleaned this way, it yields 200g. Before cleaning, it is about 350g.
Steps
Soak the salted seaweed stems for about 30 minutes, changing the water occasionally, to remove the excess salt.
Trim off any tough parts or attached seaweed leaves, drain well, and cut into bite-sized lengths.
Cleaned this way, it yields 200g.
Before cleaning, it is about 350g.
Thinly julienne the carrot, and slice the onion slightly thick.
Finely chop the large green onion (daepa) to make scallion oil.
Heat oil in a pan, add the minced garlic and green onion, and stir-fry without burning until fragrant.
Add the seaweed stems and stir-fry briskly.
Add the carrot and stir-fry briefly.
Add the onion and stir-fry briskly, then pour in the mirin (cooking rice wine) and stir-fry to get rid of any fishiness.
Add the soup soy sauce (guk-ganjang) and stir-fry, then taste. If it needs more salt,
add a little salt and toss evenly.
Turn off the heat, add the toasted sesame oil, toasted sesame seeds, and ground black pepper, mix well, and it is done.
Ppunwife's tips
- Stir-frying the seaweed stems after infusing the oil with minced garlic and large green onion enhances the flavor and helps remove any fishy smell.
- Adding mirin midway through stir-frying cooks off any remaining fishiness.
FAQ
How do I remove the salt from salted seaweed stems?
Soak them in water for about 30 minutes, changing the water occasionally, to draw out the excess salt.
What is the key technique to reduce the fishy taste of seaweed stems?
Infuse the oil by stir-frying minced garlic and large green onion first before adding the seaweed stems, and stir-fry with mirin halfway through to eliminate any lingering odors.
Can I use perilla oil instead of toasted sesame oil at the end?
Yes, perilla oil works wonderfully as well, so feel free to swap it according to your preference.
Is there a delicious way to enjoy leftover stir-fried seaweed stems?
Mix them into a bowl of warm rice with gochujang (Korean red chili paste) and toasted sesame oil for a quick, flavorful bibimbap.
