Korean Seaweed Stem Side Dish (Miyeok Julgi Bokkeum)
Korean Seaweed Stem Side Dish is a wonderfully healthy, easy and yummy dish to make and goes with any Korean meal. Mild and nutty, it is also great for kids.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pack seaweed stems (miyeok julgi 미역줄기) ((10 oz / about 280g))
- 1 tsp vegetable oil
- 1 tsp sesame oil
- 2 tsp garlic ((chopped))
- 1 Tbsp cooking sake (or mirin)
- 1/3 tsp sea salt ((more or less to taste))
- 1/4 tsp sugar (or more to taste)
Instructions
- 1
Take the seaweed stems out of the package. They will come heavily salted.
- 2
Rinse away the salt by shaking them in a bowl of water and draining the water out. Repeat 2 more times for a total of 3 rinses to completely rinse out any solid sea salt crystals.
- 3
In a bowl of fresh water (enough to totally immerse the seaweed and more), add the rinsed seaweed. Let it soak for at least 30-40 minutes or even longer if you want to draw out more salt.
- 4
Taste the soaked seaweed stems to test. After soaking, they should taste not salty at all. DRAIN.
- 5
Chop some fresh garlic and measure out cooking sake, oil, salt and sugar.
- 6
Heat up sesame oil + vegetable oil in a frying pan on medium-high heat.
- 7
Add the drained seaweed and saute on medium-high heat for 1-2 minutes, making sure everything is well coated in oil.
- 8
Reduce heat to medium and then add chopped garlic and cooking sake. Saute for about 1 minute.
- 9
Season by adding salt. Because your seaweed may have different levels of sodium, I recommend starting with just 1/2 the amount of salt. Taste. Then add more to taste.
- 10
Finally, add sugar. Mix and taste. Adjust seasoning to your taste. Turn heat off.
- 11
Sprinkle sesame seeds and serve.