Easy and Delicious Stir-Fried Seaweed Stems Recipe
How to Make Tender Stir-Fried Seaweed Stems Without Any Fishy Smell
By thoroughly rinsing and kneading the salted seaweed stems and blanching them for just 30 seconds, you can achieve a tender and non-fishy result without worrying about heat control or cooking time. This is a perfect side dish that goes great with rice!
Main Ingredients- 200g Salted Seaweed Stems
- 1/2 Onion
- A pinch of Bell Pepper (for color, optional)
Seasoning (Tablespoon Measure)- 0.5 Tbsp Minced Garlic
- 1 Tbsp Cooking Oil
- 1 Tbsp Sesame Oil
- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Toasted Sesame Seeds
- Pinch of Salt (for adjusting taste)
- Pinch of Black Pepper
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Cooking Oil
- 1 Tbsp Sesame Oil
- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Toasted Sesame Seeds
- Pinch of Salt (for adjusting taste)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, when you open the package of salted seaweed stems, you’ll notice a lot of coarse salt stuck to them. Before soaking to remove the saltiness, lightly rinse them under running water to wash off the salt on the surface and any salt granules settled at the bottom.
Step 2
Next, soak the rinsed seaweed stems in cold water for about 10-15 minutes to draw out the salt. Soaking for too long will remove all the salt, resulting in a bland taste. Since some saltiness will be removed during blanching, taste a small piece midway. Once it’s just slightly salty, remove them. After removing, vigorously knead and wash them with your hands to make them tender, then rinse a couple more times. Drain well and set aside in a colander.
Step 3
Bring a pot of water to a rolling boil. Once boiling, add the seaweed stems and blanch for just 30 seconds. Immediately rinse the blanched stems under cold water to cool them down. Squeeze out any excess water and cut them into bite-sized pieces.
Step 4
Thinly slice the onion and bell pepper that will be stir-fried with the seaweed stems. Onion is highly recommended for its sweetness and texture, while bell peppers add a nice color and are optional based on your preference.
Step 5
Heat a pan over low heat. Add 1 tablespoon of cooking oil and 1 tablespoon of sesame oil, then add 0.5 tablespoon of minced garlic and stir-fry. It’s important to cook the garlic over low heat until lightly golden, without burning, to prevent a bitter taste and enhance its aroma.
Step 6
Once the garlic starts to turn golden, add the prepared seaweed stems and sliced onion to the pan. Turn the heat up to medium and stir-fry for about 2 minutes.
Step 7
When the onion becomes translucent, add 1 tablespoon of soup soy sauce (Guk-ganjang) and stir-fry for another minute. Then, add the sliced bell peppers and cook for about 30 seconds more to keep them crisp. Finally, taste and adjust the seasoning. If it’s not salty enough, add a pinch of salt.
Step 8
After seasoning, sprinkle a pinch of black pepper and finish with a generous sprinkle of toasted sesame seeds for a nutty flavor. Enjoy your delicious stir-fried seaweed stems!
Step 9
Stir-frying one package makes a generous portion of side dish, ensuring you have plenty of delicious food on hand. It stores well in the refrigerator for future enjoyment.
Step 10
The key to making delicious stir-fried seaweed stems is to thoroughly remove the saltiness and blanch them for precisely 30 seconds to achieve a tender texture. Adding soup soy sauce enhances the savory depth of flavor.
Step 11
These seaweed stems are not too salty and have a wonderfully tender yet slightly chewy texture. They are delicious on their own, but if you mix them with a bit of gochujang (red chili paste) and rice, it’s absolutely divine! Enjoy them in various ways.
