Spicy and Sweet Stir-fried Sea Mustard Stems
[Super Easy Side Dish] Spicy and Sweet Stir-fried Sea Mustard Stems Recipe
Tired of the usual soy sauce-based sea mustard stem stir-fry? Try this vibrant, red-colored, spicy and sweet version that’s sure to make your rice disappear! It’s also a perfect side dish for your husband who dislikes greasy food. With its simple yet special flavor, it will capture the taste buds of the whole family! Get ready to make your mealtime more exciting.
Main Ingredients- 300g Salted Sea Mustard Stems
- 1 Onion
- 1 Cheongyang Pepper (optional)
Seasoning Ingredients- 1.5 Tbsp Cooking Oil
- 1.5 Tbsp Gochugaru (Korean chili powder)
- 0.5 Tbsp Minced Garlic
- A little Sesame Oil
- A little Sesame Seeds
- 1.5 Tbsp Cooking Oil
- 1.5 Tbsp Gochugaru (Korean chili powder)
- 0.5 Tbsp Minced Garlic
- A little Sesame Oil
- A little Sesame Seeds
Cooking Instructions
Step 1
First, prepare 300g of salted sea mustard stems.
Step 2
Rinse the salted sea mustard stems once in cold water to remove some salt. Then, fill a bowl with fresh cold water and wash the stems by rubbing them with both hands as if washing laundry. This process helps remove excess salt and impurities from between the stems.
Step 3
After washing thoroughly twice, soak the sea mustard stems in cold water for about 5 minutes. Before draining, taste a small piece to check the saltiness. If it’s still too salty, drain it immediately. This step ensures you won’t need to add extra salt later.
Step 4
Cut the long sea mustard stems into bite-sized pieces. It’s best not to squeeze out all the water. Leaving them slightly moist will prevent the oil from splattering too much during stir-frying and will result in a softer texture.
Step 5
Slice one onion into strips, not too thinly. If sliced too thin, they can become mushy during cooking, so aim for a moderate thickness.
Step 6
Finely chop one Cheongyang pepper. You can remove the seeds if you prefer less heat. This pepper adds a spicy kick, but you can omit it if you’re sensitive to spice.
Step 7
Heat a pan over medium-low heat. Add 1.5 tablespoons of cooking oil and 0.5 tablespoon of minced garlic. Sauté the garlic slowly until fragrant. Be careful not to burn the garlic; gently toasting it to release its aroma is key.
Step 8
Once the garlic is lightly golden, add the prepared sea mustard stems and the chopped Cheongyang pepper to the pan. Gently toss to combine. Mix well so the sea mustard stems, garlic, and pepper are evenly distributed.
Step 9
If you’re concerned about any fishy smell from the sea mustard stems, sprinkle in two dashes of black pepper. Pepper is excellent at neutralizing any unwanted odors. Stir-fry for 3 minutes.
Step 10
When the sea mustard stems are partially cooked, add the sliced onions and continue to stir-fry together. Cook until the onions become translucent.
Step 11
As the onions start to turn translucent, sprinkle 1.5 tablespoons of gochugaru evenly over the ingredients in the pan. Quickly mix everything together and stir-fry for another minute to allow the chili powder to fully incorporate and color the dish.
Step 12
Just before turning off the heat, drizzle in a little sesame oil. Adding sesame oil at the end enhances the nutty aroma and makes the dish even more flavorful.
Step 13
Finally, sprinkle with sesame seeds for garnish. Your delicious spicy and sweet stir-fried sea mustard stems are ready! Enjoy this delightful dish with a bowl of hot rice.
