Sautéed Sea Mustard Stems (Miyeok Julgi Bokkeum) – Odor-Free & Delicious
Master Chef Cheon Sang-hyun’s Altoran Recipe for Sautéed Sea Mustard Stems! Perfect for Lunch Boxes. Learn How to Prepare, Remove Any Fishy Smell, and Sauté for Maximum Flavor. Low-Calorie, Low-Fat, High-Fiber – Ideal for Diets!
Unlock the secret to enjoying flavorful sea mustard stems without any unpleasant odor! Try this special recipe by Master Chef Cheon Sang-hyun and make a delightful sautéed dish right at home. Its chewy texture and savory taste are simply irresistible and perfect with a bowl of rice.
Main Ingredients
- Salted Sea Mustard Stems (Miyeok Julgi), appropriate amount
Cooking Instructions
Step 1
First, it’s crucial to remove the saltiness from the salted sea mustard stems. Gently rinse the stems 2-3 times under cold running water to initially remove excess salt. This step ensures the stems aren’t too salty and become tender.
Step 2
Now for the key step to eliminate any fishy odor! Bring 1.5 liters of water to a boil. Quickly blanch the prepared sea mustard stems for about 10 seconds – be careful not to overcook, as this can make them mushy. Immediately transfer the blanched stems to cold water and soak for 5-6 minutes to cool them thoroughly. Squeeze out as much water as possible. This process effectively removes the characteristic fishy taste and smell.
Step 3
Once the water is squeezed out, cut the sea mustard stems into bite-sized pieces. About 5-6 cm in length is usually ideal for easy eating after sautéing. Pieces that are too long can be difficult to manage, while pieces that are too short might lose some of their texture.
Step 4
Prepare the carrots to add color and texture. After washing them thoroughly, shred the carrots thinly. Cutting them not too thick will help maintain their crispiness when sautéed.
Step 5
Shred the onion similarly to the carrots. The sweetness of the onion will meld beautifully with the sea mustard stems, creating a richer flavor profile.
Step 6
If you enjoy a little heat, thinly slice the green chili peppers. Their spiciness helps cut through any richness and enhances the overall aroma. Adding sliced red chili peppers will also make the dish visually appealing.
Step 7
Now it’s time to sauté! Heat 3 tablespoons of cooking oil in a pan over medium-low heat. Add 1 tablespoon of minced garlic and gently fry it to create a fragrant garlic oil. It’s important to infuse the oil with garlic flavor without burning the garlic. Fry gently until the aroma is released.
Step 8
Once the garlic is fragrant, add the prepared sea mustard stems to the pan. Increase the heat to high and sauté quickly. Stir-frying rapidly helps maintain the stems’ chewy texture and prevents them from sticking to the pan.
Step 9
When the sea mustard stems are partially sautéed, add the shredded carrots and onions and continue to stir-fry. As the vegetables begin to soften slightly, pour in 3 tablespoons of cooking wine (cheongju) to eliminate any remaining odors and add depth. Next, season with 1 tablespoon of soy sauce and 1 tablespoon of fish sauce for umami. Add a pinch of black pepper to taste. Stir everything well to ensure the seasonings are evenly distributed.
Step 10
Finally, add the sliced green and red chili peppers and sauté briefly. Just before turning off the heat, drizzle in 2 tablespoons of sesame oil and sprinkle 1 tablespoon of toasted sesame seeds for a final flourish. The nutty aroma of sesame oil and seeds will complete this wonderfully delicious sautéed sea mustard stem dish. Serve it over hot rice for a truly satisfying meal!
