Chewy and Savory Stir-fried Sea Mustard Stems
How to Make Deliciously Soft and Savory Stir-fried Sea Mustard Stems
Learn how to make tender, savory stir-fried sea mustard stems without any fishy smell. Perfect as a side dish for rice or even as a snack with drinks!
Main Ingredients- 1 pack salted sea mustard stems (approx. 200-250g)
- 1/4 onion
- Small amount of carrot (approx. 1/5 of a carrot)
Seasonings- 2 Tbsp Mirin (or cooking wine)
- 1 tsp minced garlic
- 2 Tbsp perilla oil (deulgireum)
- 3 Tbsp sesame oil
- Pinch of salt (to taste)
- 2 Tbsp Mirin (or cooking wine)
- 1 tsp minced garlic
- 2 Tbsp perilla oil (deulgireum)
- 3 Tbsp sesame oil
- Pinch of salt (to taste)
Cooking Instructions
Step 1
The first crucial step is to remove the saltiness from the salted sea mustard stems. Place the sea mustard stems in a bowl and rinse them thoroughly under running water multiple times to wash away the salt. Since the saltiness can vary by product, adjusting the number of rinses is key to controlling the salt level.
Step 2
After the initial rinsing, soak the sea mustard stems in cold water for about 30 to 40 minutes to sufficiently remove the salt. This soaking process helps to draw out the saltiness much more effectively. Be careful not to soak them for too long, as they might become too mushy. It’s a good idea to change the water once or twice during soaking. Remember, the saltiness intensifies as you chew, so it’s best to taste and adjust with salt or soy sauce later if needed. This is a key tip for a successful dish!
Step 3
Once the saltiness is removed, squeeze out as much water as possible from the sea mustard stems by hand. If excess water remains, the stems can become soggy and develop a fishy smell when stir-fried. Tear or cut any thick or long pieces into 3-4 bite-sized portions. Making the pieces uniform in size will make the final dish look more appealing.
Step 4
Prepare the onion and carrot, which will add color and texture to the stir-fry. Slice the onion thinly and julienne or thinly slice the carrot. Try to cut the vegetables to a similar size as the sea mustard stems for even cooking.
Step 5
Heat a pan over medium heat and add 2 tablespoons of perilla oil. Add 1 teaspoon of minced garlic and stir-fry over low heat until fragrant. Be careful not to burn the garlic; cooking it until a rich, nutty aroma is released is important.
Step 6
Once the garlic is fragrant, add the prepared carrots and onions. Sprinkle a pinch of salt over them and stir-fry together. Cook until the vegetables are slightly translucent. If you notice the mixture sticking to the pan or starting to burn, add 1-2 tablespoons of water to prevent this.
Step 7
Now, add the drained sea mustard stems to the pan and stir-fry them with the vegetables. Immediately after adding the sea mustard stems, pour in 2 tablespoons of Mirin (or cooking wine). This step is essential for eliminating any fishy odor from the sea mustard and enhancing its flavor. Stir-fry thoroughly. I found that the remaining salt in the sea mustard stems was enough, so I didn’t add extra seasoning. However, if you prefer it saltier, you can add a tiny bit of salt or soy sauce to adjust the taste. Finally, generously drizzle 3 tablespoons of sesame oil over everything and give it a quick toss to combine. Your delicious stir-fried sea mustard stems are ready! They are also wonderful served over a bowl of warm rice.
