Chewy and Delicious Stir-Fried Sea Tangle Ribs
The Best Recipe for Stir-Fried Sea Tangle Ribs: No Fishy Smell, Perfectly Salty
A beloved side dish in Korea, stir-fried sea tangle ribs! This recipe reveals the secret to making them chewy and delicious, without any fishy odor or excessive saltiness. It’s a crowd-pleaser perfect as a staple side dish, especially during hot summers when appetites wane. Enjoy this delightful dish without breaking the bank, as it’s made with affordable ingredients.
Main Ingredients- 350g Sea Tangle Ribs (Miyeok Julgi)
- 10g Carrot
- 1/2 Onion
- 1 Red Chili
- 2 Tbsp Minced Scallion
Sea Tangle Ribs Marinade- 1 Tbsp Cheongju (Rice Wine)
- 1 Tbsp Korean Soy Sauce (Guk-ganjang)
Stir-frying Seasoning- 1 Tbsp Canola Oil
- 1/2 Tbsp Minced Garlic
- 2 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Fish Sauce (Chamchi-aek)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
- 1 Tbsp Cheongju (Rice Wine)
- 1 Tbsp Korean Soy Sauce (Guk-ganjang)
Stir-frying Seasoning- 1 Tbsp Canola Oil
- 1/2 Tbsp Minced Garlic
- 2 Tbsp Cooking Wine (Mirin)
- 1 Tbsp Fish Sauce (Chamchi-aek)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
The most crucial step to making delicious stir-fried sea tangle ribs is removing the saltiness from the preserved ingredients. First, rinse the sea tangle ribs under running water 2-3 times to wash off excess salt. Then, soak them in clean water for about 20-30 minutes to draw out the salt. Be careful not to soak them for too long, as they can become bland, which is harder to fix than being too salty. Aim for a balanced saltiness.
Step 2
To effectively eliminate any fishy odor, give the sea tangle ribs a ‘hot water shower.’ Boil water in a kettle and pour it over the sea tangle ribs, then quickly rinse them under cold water to cool them down. Once drained, cut the sea tangle ribs into bite-sized pieces. Julienne the carrot and slice the onion. For the marinade, combine 1 Tbsp of Cheongju (rice wine) and 1 Tbsp of Korean soy sauce with the sea tangle ribs and gently mix.
Step 3
Heat 1 Tbsp of canola oil in a pan over medium heat. Add the minced garlic and sauté until fragrant. Once the garlic is lightly browned, add the sliced onion and stir-fry until translucent. Then, add the julienned carrots and continue to stir-fry, allowing the natural sweetness of the vegetables to develop.
Step 4
Add the marinated sea tangle ribs to the pan and begin to stir-fry. During this stage, add 2 Tbsp of cooking wine (mirin) and 1 Tbsp of fish sauce (chamchi-aek) to enhance the umami flavor and adjust the seasoning. Continue to stir-fry until the sea tangle ribs are well coated with the sauce.
Step 5
Sea tangle ribs can be eaten raw, so they don’t require prolonged cooking. Stir-fry until the carrots and onions are vibrant in color. Finally, stir in 1 Tbsp of toasted sesame seeds, 1 Tbsp of sesame oil, the minced scallions, and the sliced red chili. Give everything a quick toss to combine. This will result in perfectly chewy and delicious stir-fried sea tangle ribs, free of any fishy taste.
Step 6
Optional: If you have leftover red chili in your refrigerator, adding it will enhance the dish’s visual appeal and add a touch of spice. For those who enjoy a bit more heat, you can also add a small amount of chopped Korean green chili (cheongyang chili).
