Sautéed Sea Mustard Stems (Miyok Julgi Bokkeum) – Fishy-Odor Free!
【National Side Dish】How to Make Delicious Sea Mustard Stems Without Any Fishy Smell!
Sautéed sea mustard stems are incredibly easy to make! But why do they often develop such a strong fishy odor when stored in the refrigerator? After trying various methods, I’m sharing my personal, foolproof technique for making them delicious and completely odor-free. Let’s get cooking!
Main Ingredients- 300g Sea mustard stems (packaged type recommended)
- 1/2 Onion
- A little bit of Carrot
- 2 Cheongyang peppers (optional)
- 1.5 Tbsp minced garlic (about 6 cloves)
Seasoning & Others- 4 Tbsp Cooking oil
- 1 Tbsp Sesame oil
- Salt to taste
- 4 Tbsp Cooking oil
- 1 Tbsp Sesame oil
- Salt to taste
Cooking Instructions
Step 1
★ Secret #1 to an Odor-Free Dish: Use Packaged Sea Mustard Stems! Sea mustard stems sold in packages tend to be cleaner and have less of a fishy smell compared to those sold loose in markets. While any brand should work, this is the first step to avoiding that unpleasant odor. (Loose ones from traditional markets or bags can sometimes be quite pungent, even with alcohol.)
Step 2
Rinse the packaged sea mustard stems thoroughly under running water to remove any excess salt. Then, soak them in cold water for about 15 minutes to further leach out the saltiness. Taste a small piece after 15 minutes; if it’s still too salty, soak for a bit longer.
Step 3
While the sea mustard stems are soaking, prepare your vegetables. Slice half an onion thinly. Mince 6 cloves of garlic (about 1.5 Tbsp). Chop a small amount of carrot into thin strips or small pieces.
Step 4
If you enjoy a bit of heat, thinly slice 2 Cheongyang peppers. This is optional and can be omitted if you prefer a milder dish.
Step 5
★ Secret #2: Blanch Briefly in Boiling Water! Bring a pot of water to a rolling boil. Add the sea mustard stems and blanch for just about 30 seconds. Immediately drain them thoroughly in a colander. ★ Secret #3: Preheat Your Pan Well! Heat a wide frying pan over high heat. Add 4 Tbsp of cooking oil and 1 Tbsp of sesame oil. It’s important to let the pan get nice and hot before adding the ingredients; a generous amount of oil contributes to the deliciousness.
Step 6
Once the pan is hot, add the blanched sea mustard stems and stir-fry over medium heat for 2-3 minutes. Then, add the sliced onion and carrot, and continue to sauté until the onions become translucent.
Step 7
Finally, add the minced garlic and sliced chili peppers. Stir-fry for another 1-2 minutes, ensuring everything is well combined and the garlic is fragrant. Avoid overcooking the garlic.
Step 8
Taste the dish and add a pinch of salt if needed to adjust the seasoning. If, by any chance, you still detect a fishy smell, turn the heat up to high and stir-fry for another minute with 3 Tbsp of soju (Korean rice wine). The alcohol will help neutralize any remaining odor and add a nice depth of flavor.
Step 9
This sautéed sea mustard stem dish makes for a very satisfying and convenient side dish that can be stored in the refrigerator. If you’ve struggled with fishy smells in the past, remember these key tips: use packaged stems, blanch them briefly, and always preheat your pan well. I’m happy to share this recipe, developed through my own trial and error, hoping you can enjoy this delicious Korean classic!
