Savory Seaweed and Egg Stir-Fry with Sesame Oil
Seaweed and Egg Stir-Fry
Today, we’re making a delightful Seaweed and Egg Stir-Fry, a recipe inspired by Dr. Kim So-hyung. This dish combines the savory notes of seaweed with the creamy texture of eggs, creating a simple yet incredibly flavorful side dish perfect for any meal. Let’s discover the delicious secrets to this healthy and satisfying recipe!
Ingredients- 3 fresh eggs
- 5 sheets of seasoned laver (gim, for kimbap)
- 1/3 stalk of green onion
- 1 chili pepper (optional, for a hint of spice)
- 1 Tbsp anchovy sauce (fish sauce)
- 1 tsp perilla oil (sesame leaf oil)
- A pinch of toasted sesame seeds
- A dash of white pepper
Cooking Instructions
Step 1
Start by preparing 3 fresh eggs. Whisk them together in a bowl until the yolks and whites are well combined, creating a smooth egg mixture. If you prefer a slightly saltier taste, you can add a tiny pinch of salt to the eggs at this stage.
Step 2
Gather 5 sheets of seasoned laver (gim), commonly used for kimbap. Using pre-roasted laver will enhance the flavor and aroma of the dish.
Step 3
Finely chop the green onion. For the chili pepper, remove the seeds and mince it finely. Adding a bit of chili pepper cuts through the richness of the eggs and seaweed, adding a pleasant, fresh spicy note that makes the dish more balanced and appetizing. If you’re sensitive to spice or cooking for children, feel free to omit the chili pepper.
Step 4
Prepare 1 tablespoon of anchovy sauce (also known as fish sauce). This ingredient adds a deep umami flavor that is crucial for this dish. If you don’t have anchovy sauce, you can substitute it with a good quality soy sauce or tuna extract, but anchovy sauce provides a unique depth.
Step 5
Gently crumble the 5 sheets of laver into small pieces and place them in a medium-sized bowl. Pour in just enough hot water (that has cooled slightly, not boiling) to cover the seaweed. Using chopsticks, gently loosen the seaweed in the water. This process helps to rehydrate and soften the laver.
Step 6
Place a fine-mesh sieve over another bowl and pour the softened seaweed mixture into it. Using the back of a spoon or a spatula, gently press down on the seaweed to drain excess water. Be careful not to squeeze out all the moisture; you want the seaweed to be moist but not watery. Transfer the drained seaweed back to a clean bowl.
Step 7
To the bowl with the drained seaweed, add the whisked eggs, 1 tablespoon of anchovy sauce, the chopped green onion, and the minced chili pepper (if using). Mix everything together thoroughly with chopsticks or a spatula, ensuring that the ingredients are evenly distributed and no large clumps form. This thorough mixing is key for a harmonious flavor.
Step 8
Now, let’s cook. Heat a non-stick frying pan over medium heat and add 2 tablespoons of cooking oil, swirling to coat the pan. Pour in the seaweed and egg mixture. Important tip: let it cook undisturbed for about 20 seconds without stirring. This allows the bottom layer to set slightly, making it easier to manage and preventing it from breaking apart too much.
Step 9
Once the bottom begins to set, use chopsticks or a spatula to gently stir and scramble the mixture. Break it into bite-sized pieces, similar to making scrambled eggs, but aim for a texture where the seaweed and egg are well integrated rather than finely minced.
Step 10
Continue to stir-fry until the mixture reaches this fluffy, scrambled consistency, with the seaweed and egg beautifully combined. It should look moist and inviting, perfect for serving over rice or as a standalone side dish.
Step 11
Finally, drizzle 1 teaspoon of perilla oil over the stir-fry. Perilla oil is packed with healthy omega-3 fatty acids, so incorporating it regularly into your cooking is a fantastic health choice. Finish by sprinkling a pinch of toasted sesame seeds over the top for an extra nutty aroma and a beautiful presentation. Your delicious Seaweed and Egg Stir-Fry is now ready to enjoy!
