Crispy and Savory Stir-Fried Sea Mustard Stems
Chewy Texture! The Ultimate Rice-Stealing Sea Mustard Stem Stir-Fry (Using Salted Sea Mustard)
Taste the flavor you love from restaurants, right in your own kitchen! Try this stir-fried sea mustard stem dish, known for its delightfully chewy texture and rich, savory taste. We’ll guide you through this delicious recipe, perfect for a week’s worth of side dishes.
Ingredients- Salted sea mustard stems 220g
- 1/4 Onion
- A little carrot (for garnish or color)
- 1/2 stalk Green onion
- 1 Red chili pepper (Korean green chili)
- 1/2 Red bell pepper
- 2 Tbsp Cooking oil
- 1 Tbsp Minced garlic
- 1 Tbsp Cooking wine or Soju (to remove fishy smell)
- 1/2 Tbsp Fine salt (or adjust to taste)
- 2 Tbsp Perilla oil (Deulgireum)
- 1 Tbsp Toasted sesame seeds or sesame powder
Cooking Instructions
Step 1
First, rinse the salted sea mustard stems thoroughly under running water 2-3 times to remove excess salt. Drain them well. Cut the stems into bite-sized pieces, about 5-7cm long. Using scissors makes this step much easier.
Step 2
Prepare the accompanying ingredients for a delicious stir-fry.
Step 3
Tip: Store sea mustard stems in a cool place to keep them fresh. Any leftovers can be pickled to make a delicious jangajji (pickled dish)!
Step 4
Thinly slice the onion into strips, about 0.5cm thick. Cutting them thinner than the sea mustard stems will ensure a better eating experience.
Step 5
Julienne the carrot to a similar thickness as the onion (about 0.5cm) to add a vibrant color.
Step 6
Finely chop the green onion. You can also slice it diagonally if you prefer.
Step 7
Finely mince the red chili pepper and the Korean green chili pepper. These will add a touch of heat and a beautiful color.
Step 8
Heat 2 tablespoons of cooking oil in a pan over low heat. Add 1 tablespoon of minced garlic and gently sauté to infuse the oil with garlic aroma. Be careful not to burn the garlic.
Step 9
Once the garlic is fragrant, add the sliced onions and stir-fry until they become translucent. Then, add the prepared sea mustard stems and stir-fry quickly over medium-high heat for a short time. Overcooking can make them tough.
Step 10
To eliminate any potential fishy smell from the sea mustard, add 1 tablespoon of cooking wine or soju. Season with 1/2 tablespoon of fine salt (adjust salt based on the initial saltiness of the stems). Add the julienned carrots and chopped green onions and continue to stir-fry.
Step 11
Finally, add the minced red chili pepper and green chili pepper. Stir-fry briefly to incorporate their flavor and slight spiciness.
Step 12
Just before turning off the heat, drizzle in 2 tablespoons of perilla oil for an extra layer of nutty flavor. Perilla oil loses its aroma if cooked for too long, so adding it at the end is best.
Step 13
Transfer the stir-fry to a serving dish and sprinkle generously with toasted sesame seeds or powder. Enjoy this delicious sea mustard stem stir-fry with a bowl of freshly cooked rice!
