Savory Stir-Fried Sea Mustard Stems (Miyuk Julgi Bokkeum) – No Fishy Smell!
How to Make Stir-Fried Sea Mustard Stems Without Any Fishy Odor
This delicious side dish, stir-fried sea mustard stems, will make a bowl of rice disappear in no time! Here’s how to make it savory and delicious without any fishy smell!
Main Ingredients- 1 pack salted sea mustard stems (rinsed and soaked)
- 1/3 onion (thinly sliced)
- A small piece of carrot (thinly sliced)
- Cooking oil (generous amount)
Seasoning (using tablespoon as a standard)- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce (for umami boost!)
- 1 Tbsp cooking wine (to remove fishy smell and enhance flavor)
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce (adjust to taste)
- A pinch of sesame seeds (for added nuttiness)
- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce (for umami boost!)
- 1 Tbsp cooking wine (to remove fishy smell and enhance flavor)
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce (adjust to taste)
- A pinch of sesame seeds (for added nuttiness)
Cooking Instructions
Step 1
It’s crucial to effectively remove the saltiness from the salted sea mustard stems. Rinse them thoroughly under cold running water by gently rubbing them with your hands 2-3 times. Then, soak them in cold water for about 25 minutes to fully desalt and soften them.
Step 2
Drain the soaked sea mustard stems completely using a colander. Cut them into bite-sized pieces (about 2-3 inches long) for easy stir-frying and eating.
Step 3
Heat a generous amount of cooking oil in a pan over medium-low heat. Add the minced garlic and stir-fry until fragrant. Once the garlic aroma rises, add the thinly sliced carrots and onions and stir-fry together until the vegetables become slightly translucent.
Step 4
Once the vegetables are partially cooked, add the drained sea mustard stems and 1 tablespoon of cooking wine to eliminate any fishy odor and enhance the flavor. Stir-fry quickly over high heat to maintain the chewy texture of the sea mustard stems – this is key!
Step 5
After the ingredients are well combined, add 2 tablespoons of soy sauce and 1 tablespoon of anchovy sauce. Continue to stir-fry for about 2-3 minutes, allowing the sauce to evenly coat the sea mustard stems. Be mindful of the heat to prevent burning.
Step 6
Finally, turn off the heat, and stir in 1 tablespoon of sesame oil and a generous pinch of sesame seeds. Mix well for a delicious stir-fried sea mustard stem dish! It’s tasty when eaten warm, but it’s even more delicious with a chewier texture and enhanced flavor if you let it cool and store it in the refrigerator. Perfect as a side dish for rice!
