Tender Miyeok Julgi Bokkeum (Stir-Fried Seaweed Stems)
A tender seaweed stem side dish stir-fried using green onion oil and mirin to remove any fishy sea 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 stir-fried side dish removes the salt from salted seaweed stems thoroughly, then cooks them in green onion and garlic oil for a clean taste without any fishy odor. Adding mirin enhances the flavor, while a quick splash of water gives it a moist and tender texture. Not spicy and rich in savory flavor, it is great as a side dish for kids or for everyday meals.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Seaweed stems (miyeok-julgi)300 g (250 g, after cleaning)
- Onion1/4
- Carrot1/5
- Large green onion (daepa)a little
Seasoning
- Minced garlic1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- To completely remove the salt, let it sit for about 30 minutes, changing the water occasionally.
- When you pour water over the seaweed stems, salt settles at the bottom. Discard all the salt and gently massage with your hands, changing the water several times to draw out the salt.
- Because the thickness is uneven, split them by hand and trim away any tough stems or attached seaweed leaves.
Steps
A 1-pack of salted seaweed stems is 300g, but after shaking off the salt, trimming hard or tough parts, and cleaning, it comes to about 250g.
Season based on this weight.
For extra ingredients, prepare onion, carrot, and large green onion.
How to prepare salted seaweed stems
When you pour water over the seaweed stems, salt settles at the bottom. Discard all the salt and gently massage with your hands, changing the water several times to draw out the salt.
To completely remove the salt, let it sit for about 30 minutes, changing the water occasionally.
Because the thickness is uneven, split them by hand and trim away any tough stems or attached seaweed leaves.
Slicing the ingredients
Cut into bite-sized lengths of about 3 to 4 cm. Slice the onion not too thinly into strips, and julienne the carrot thinly.
The large green onion is for green onion oil, so chop it finely enough to yield about 3 tbsp.
Stir-frying
Heat a pan with a generous swirl of oil, then add the minced garlic and chopped green onion.
Stir-fry gently without burning to release plenty of aroma, then add the seaweed stems and stir-fry briefly.
At this point, add 2 tbsp of mirin and stir-fry to eliminate the fishy sea odor of the seaweed stems.
Once the seaweed stems have softened somewhat...
Add the onion and carrot, toss together, then add soup soy sauce, mixing thoroughly, and taste to adjust seasoning.
When almost all saltiness has been removed from the seaweed stems, adding 1 tbsp of soup soy sauce makes the seasoning just right.
If some salt remains in the seaweed stems, start by adding 1 tsp and increase the amount as needed.
If there is too little moisture while stir-frying, the seaweed stems may become tough; adding about 3 tbsp of water and stir-frying again makes them soft and moist.
Finish at the end by adding toasted sesame oil and toasted sesame seeds.
Ppunwife's tips
- Stir-fry with 2 tbsp of mirin to remove the fishy odor of the seaweed stems.
- When almost all saltiness has been removed from the seaweed stems, adding 1 tbsp of soup soy sauce makes the seasoning just right. If some salt remains in the seaweed stems, start by adding 1 tsp and increase the amount as needed.
- If there is too little moisture while stir-frying, the seaweed stems may turn tough; adding about 3 tbsp of water and stir-frying again makes them soft and moist.
FAQ
How do you remove the salt from salted seaweed stems?
Rinse and massage them under running water to shake off the salt, then soak in water for about 30 minutes, changing the water occasionally, to remove the salty taste effectively.
Is there a trick to removing the fishy sea odor while stir-frying seaweed stems?
Stir-fry minced garlic and green onion in oil to release their aroma before adding the seaweed stems, and toss in 2 tbsp of mirin while cooking to cleanly eliminate any fishy aroma.
What should you do if the seaweed stems become tough or dry while stir-frying?
If the moisture dries out and the texture becomes stiff, drizzle in about 3 tbsp of water and stir-fry again to make them moist and tender.
How much soup soy sauce is needed to season properly?
If the salt was completely washed out, 1 tbsp of soup soy sauce is just right. However, if some saltiness still remains, it is safest to start with 1 tsp and adjust upward to taste.
