Stir-Fried Sea Tangle with Sesame Oil and Garlic (Miyuk Julgi Bokkeum)
Delicious Sea Tangle Stir-Fry Without Fishy Smell – Inspired by Chef Baek Jong-won
Enjoy the fresh taste of the sea! This recipe will guide you through making a flavorful and tender sea tangle stir-fry with absolutely no fishy odor. It’s simple yet guarantees deliciousness, perfect for a quick side dish that pairs wonderfully with rice. We’ve incorporated tips from Chef Baek Jong-won for an even more delightful experience.
Ingredients- Sea tangle strings (Miyuk Julgi) 300g
- Minced garlic 1 Tbsp
- Onion 100g (about 1/2 medium)
- Carrot a small amount (about 30g)
- Sesame oil (Perilla oil) 2 Tbsp
- Soy sauce 2 Tbsp
- Fish sauce 1 Tbsp
- Toasted sesame oil 1 Tbsp
- Toasted sesame seeds a pinch
Cooking Instructions
Step 1
First, prepare the fresh sea tangle strings. It’s crucial to wash them thoroughly to remove any saltiness and potential fishy smell.
Step 2
Place the sea tangle strings in a bowl and gently rinse them under running water several times. Loosen any clumps as you wash to effectively remove the remaining salt.
Step 3
After rinsing, soak the sea tangle strings in cold water for about 15 minutes to further remove the saltiness. This step will soften them and ensure they are perfectly seasoned.
Step 4
Peel and finely julienne the onion and carrot. Aim for slices about 0.5 cm thick. You can adjust the thickness to your preference, but very thick pieces will take longer to cook.
Step 5
Now, let’s briefly blanch the sea tangle strings. Bring a pot of water to a rolling boil. Once boiling, add the prepared sea tangle strings.
Step 6
Blanch the sea tangle strings for just 15 seconds! Stir them quickly while they are in the boiling water. Over-blanching can make them mushy and lose their crispness, so watch the time carefully.
Step 7
Drain the blanched sea tangle strings and immediately rinse them under cold water to stop the cooking process. After rinsing, squeeze out as much water as possible using your hands or a colander. Excess water can make the stir-fry watery.
Step 8
Cut the squeezed sea tangle strings into bite-sized pieces using kitchen scissors. This makes them easier to mix and eat.
Step 9
Now for the stir-frying. Heat 2 tablespoons of perilla oil (or regular sesame oil) in a pan over medium heat. The nutty aroma of the oil will enhance the flavor of the sea tangle.
Step 10
Once the oil is warm, add 1 tablespoon of minced garlic.
Step 11
Reduce the heat to medium-low. Cooking the garlic slowly at this stage helps to release its aromatic flavor without burning it.
Step 12
When the garlic starts to turn golden brown and releases a fragrant aroma, it’s time to add the other ingredients. This fragrant garlic will help mask any potential fishy smell and boost the overall flavor.
Step 13
Add the sea tangle strings, julienned onion, and carrot to the pan with the fragrant garlic.
Step 14
Increase the heat to medium-high and stir-fry the ingredients quickly for about 1-2 minutes. The goal is to cook the vegetables until they are tender-crisp, retaining some of their bite.
Step 15
As you stir-fry, add the seasonings. Pour in 2 tablespoons of cooking wine (or soju/mirin), 2 tablespoons of soy sauce, and 1 tablespoon of fish sauce along the sides of the pan.
Step 16
Let the seasonings bubble briefly, then quickly toss everything together to coat the sea tangle and vegetables evenly. Continue stir-frying until the onions become translucent, about another 1-2 minutes. Be careful not to overcook and make it too watery.
Step 17
Just before turning off the heat, add 1 tablespoon of toasted sesame oil and a pinch of toasted sesame seeds. Adding the toasted sesame oil at the end preserves its fragrant aroma.
Step 18
Give it a quick toss to combine everything. Your delicious sea tangle stir-fry is ready! Avoid over-mixing after adding the sesame oil to keep the fragrance intact.
Step 19
Voilà! A visually appealing and incredibly tasty sea tangle stir-fry is complete. Enjoy this wonderful dish as a side for your rice or as a savory snack!
