Stir-Fried Sea Mustard Stems (Miyeok Julgi Bokkeum)
Savory Sea Mustard Stems: A Delicious Side Dish Without Salty or Fishy Flavors, with a Great Texture
An easy and foolproof way to make sea mustard stems, just as the packaging suggests! This recipe ensures a delightful side dish without excessive saltiness or fishiness.
Ingredients
- Salted Sea Mustard Stems (Miyeok Julgi) 800g
- Brown Rice Oil 2 Tbsp
- 1 Carrot
- 1.5 Onions
- 1 Scallion
- 1 Tbsp Minced Garlic
- 2 Tbsp Sesame Oil
- A pinch of Sesame Seeds
- Salt or Soy Sauce to taste (optional)
Cooking Instructions
Step 1
First, place the salted sea mustard stems in a bowl and rinse them thoroughly under running water multiple times. This rinsing process is crucial not only for removing excess salt but also for eliminating any fishy odor. Continue rinsing until they feel clean and squeaky.
Step 2
Salted sea mustard stems often contain a significant amount of salt. Thoroughly removing this salt is key to achieving a perfectly seasoned and delicious stir-fry.
Step 3
After rinsing, soak the sea mustard stems in fresh water for about 10 minutes to further leach out the salt. During this soaking period, taste the stems occasionally to gauge the saltiness and adjust the soaking time as needed. Once the desired saltiness is reached, trim the long stems into bite-sized pieces, about 5-7 cm long, using scissors.
Step 4
While the sea mustard stems are soaking, prepare the vegetables. Peel and thinly julienne the carrot. Peel and slice the onions into thin strips. Chop the white part of the scallion thinly, and finely mince the garlic.
Step 5
Drain the soaked sea mustard stems and rinse them once or twice more with fresh water. Squeeze out as much water as possible with your hands, then place them in a colander to drain thoroughly. Excess water can make the stir-fry watery.
Step 6
Heat 2 tablespoons of brown rice oil in a pan over medium heat. Add the drained sea mustard stems and stir-fry for about 2-3 minutes. Stir-frying them first helps to maintain their pleasantly chewy texture.
Step 7
Once the sea mustard stems are slightly cooked, add the julienned carrots and onions to the pan. Continue to stir-fry until the vegetables become tender and translucent. If you notice any fishy smell during cooking, you can add about 1 tablespoon of cooking wine (mirin or cheongju) to neutralize it. (In this recipe, it wasn’t necessary as the fishy smell was already removed.)
Step 8
When the vegetables are cooked, it’s time to season. Taste the mixture and if it needs more salt, add a small amount of salt, Korean soy sauce (guk-ganjang), or fish sauce. Then, add the minced scallions and minced garlic, and stir-fry quickly over high heat for about 30 seconds to 1 minute, until fragrant. If the sea mustard stems are still adequately seasoned from their initial saltiness, you might not need to add any extra seasoning.
Step 9
Once all ingredients are well combined and stir-fried, turn off the heat. Drizzle with 2 tablespoons of sesame oil and sprinkle generously with sesame seeds. The nutty aroma of sesame oil will enhance the flavor. This stir-fried sea mustard stems dish is delicious served warm or at room temperature.
