Savory Stir-Fried Sea Vegetable Stems (Miyeok Julgi Bokkeum)
Delicious Stir-Fried Sea Vegetable Stems Recipe
A delightful Miyeok Julgi Bokkeum (stir-fried sea vegetable stems) that even a three-year-old granddaughter loves! It’s incredibly tasty and free of any fishy odor. This recipe offers a wonderful balance of flavors and textures, making it a perfect side dish for any meal.
Ingredients- 6 cups water (approx. 1.2L)
- 2 packs salt-cured sea vegetable stems (approx. 400g)
Seasoning- 3 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- A pinch of sesame seeds
- A pinch of salt (or to taste, can be omitted)
- 3 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- A pinch of sesame seeds
- A pinch of salt (or to taste, can be omitted)
Cooking Instructions
Step 1
Start by preparing the sea vegetable stems. Fill a pot with 6 cups of water and bring it to a boil. While the water is heating, place the salt-cured sea vegetable stems in a colander and rinse them thoroughly under cold running water to remove excess salt. Once rinsed, soak them in fresh water for a short while to rehydrate and soften.
Step 2
Once the water is boiling vigorously, add the prepared sea vegetable stems. Stir them gently as if cooking noodles, and blanch for about 2-3 minutes, or until they reach your desired tenderness. Taste a stem to check its saltiness, as much of the original salt will be released into the water during blanching. Adjust seasoning if necessary, though often no extra salt is needed.
Step 3
After blanching, immediately rinse the sea vegetable stems under cold running water. This step is crucial for maintaining a pleasant, slightly crisp texture. Squeeze out as much water as possible using your hands. Then, cut the stems into bite-sized pieces, about 5cm (2 inches) long. Ensuring they are well-drained will prevent the stir-fry from becoming watery.
Step 4
Now, let’s stir-fry! Heat a pan over medium-low heat and add 3 tablespoons of cooking oil. Add 1/2 tablespoon of minced garlic and stir-fry until fragrant, being careful not to burn it. Once the garlic releases its aroma, add the drained sea vegetable stems to the pan and stir-fry them together with the garlic.
Step 5
Continue to stir-fry for another 2-3 minutes, allowing the stems to absorb the garlic flavor and cook evenly. Just before finishing, drizzle in 1 tablespoon of sesame oil and sprinkle with a generous pinch of sesame seeds for added nutty flavor and aroma. Give it a final quick toss to combine everything. Your delicious Miyeok Julgi Bokkeum is ready to serve!
