Chewy and Delicious Stir-Fried Sea Mustard Stem Recipe
Addictive Stir-Fried Sea Mustard Stem You’ll Want to Eat Every Day
A simple and classic Korean side dish (banchan), the ‘rice thief’ Sea Mustard Stem Stir-fry! Its chewy texture combined with savory seasoning creates a flavor that everyone, young and old, will love. You can create a wonderful side dish with just a few simple ingredients.
Main Ingredients- 500g Salted Sea Mustard Stems
- 1/2 Onion
- 1 Red Chili Pepper
- 1 Green Chili Pepper (Jalapeño or similar)
- Approx. 1/5 Carrot (for color)
- 2 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Seeds
- 3 Tbsp Cooking Oil
Seasoning Sauce- 2 Tbsp Soy Sauce
- 2 Tbsp Anchovy Sauce (Fish Sauce)
- 2 Tbsp Mirin (Rice Wine)
- 2 Tbsp Oligodang (Corn Syrup or similar)
- 1 Tbsp Sesame Oil
- A pinch of Black Pepper
- 2 Tbsp Soy Sauce
- 2 Tbsp Anchovy Sauce (Fish Sauce)
- 2 Tbsp Mirin (Rice Wine)
- 2 Tbsp Oligodang (Corn Syrup or similar)
- 1 Tbsp Sesame Oil
- A pinch of Black Pepper
Cooking Instructions
Step 1
Salted sea mustard stems are typically sold preserved in salt. When you open the package, you’ll find them covered in a generous amount of salt, as shown in the photo. First, rinse them thoroughly under running water 3-4 times to remove the surface salt in this initial step.
Step 2
Fill a bowl generously with cold water and submerge the rinsed sea mustard stems. Let them soak for about 1 hour, changing the water 2-3 times during this period. This process effectively removes the saltiness. If the stems are too salty, the final dish might be overwhelmingly so, so ensure they are soaked sufficiently.
Step 3
After soaking and draining the saltiness, place the sea mustard stems in a colander to drain any excess water completely. Then, cut them into bite-sized pieces, about 5-7 cm (2-3 inches) long. If they are too long, they can be cumbersome to stir-fry or eat.
Step 4
Prepare the additional ingredients. Thinly slice half an onion. For the chili peppers, remove the seeds from one red chili and one green chili (like a jalapeño) and slice them diagonally. The green chili adds a touch of spiciness that balances the richness. Thinly julienne the carrot for added color. Slicing the onion and carrot to a similar thickness ensures they cook evenly.
Step 5
In a small bowl, combine all the seasoning sauce ingredients: 2 Tbsp soy sauce, 2 Tbsp anchovy sauce (fish sauce), 2 Tbsp mirin (rice wine), 2 Tbsp oligodang (corn syrup), 1 Tbsp sesame oil, and a pinch of black pepper. Stir well with a spoon until evenly mixed. Using anchovy sauce will significantly enhance the umami flavor.
Step 6
Heat 3 Tbsp of cooking oil in a frying pan over medium-low heat. Add 2 Tbsp of minced garlic and stir-fry gently until fragrant, being careful not to burn it. Releasing the garlic’s aroma is crucial for a delicious stir-fry.
Step 7
Once the garlic is fragrant, add the sliced onions and carrots to the pan. Stir-fry over medium heat until the onions become translucent. The onions will release their natural sweetness as they cook, adding depth to the dish.
Step 8
When the onions and carrots are partially cooked, add the prepared sea mustard stems. Stir-fry quickly over high heat for about 3-5 minutes. Avoid overcooking, as this can make the stems tough; a quick stir-fry is best.
Step 9
Now, pour in all the prepared seasoning sauce and stir-fry over medium heat until the sauce is evenly distributed and coats the sea mustard stems and vegetables. Continue stir-frying to allow the flavors to meld into the ingredients.
Step 10
Finally, add the diagonally sliced red and green chili peppers. Stir-fry briefly, just enough to incorporate them. It’s important not to overcook the peppers, so they retain their crisp texture and fresh, spicy aroma.
Step 11
Just before turning off the heat, sprinkle 1 Tbsp of toasted sesame seeds over the stir-fry and give it one last gentle toss. This adds a nutty flavor and enhances the overall aroma, completing your delicious sea mustard stem stir-fry.
Step 12
Your chewy and flavorful Sea Mustard Stem Stir-fry is ready! It’s delicious served over warm rice as a simple meal, or enjoyed as part of a variety of side dishes. ^^
