Kim Dae-seok's Dried Seaweed Stem Stir-Fry
Using mirin to eliminate the fishy odor, stir-frying over high heat to preserve a crisp, chewy texture in this dried seaweed stem dish
Ingredients needed 4 servings
Recipe
Cooking tips
- Do not overheat the blanched seaweed stems—only blanch for exactly 1 minute and immediately cool in cold water to maintain a crisp, chewy texture.
- Pre-seasoning before cooking ensures the flavor penetrates deeply, even after coating with oil, preventing uneven seasoning.
- Avoid leaving the cooked dish in a hot pan, as residual moisture can make it soggy—always transfer it immediately to a wide plate and let it cool.
Recommended for
- Those hesitant to cook seaweed stems due to their strong fishy odor.
- People wanting to easily prepare lunchbox sides or weekly side dishes.
- Fans of crisp, clean-textured vegetable side dishes.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Kim Dae-seok's Seaweed Stem Stir-Fry
- Okjubu's Undeokgwi Bokkeum
- Solo Cooking God's Dried Kelp Stem Stir-Fry
- Lim Sung-geun's Dried Seaweed Stem Stir-Fry
- Kim Jin-soon's Seaweed Stem Stir-fry
- Okjubu's Undaria Stem Stir-Fry
- Lee Hye-jung's Stir-Fried Seaweed Stem and Enoki Mushroom
- Lee Hye-jung's Seaweed Stem and Cucumber Muchim
- Kim Dae-seok's Unden Stem Salad
- Seonkyoung Longest's Thai Red Curry Yardlong Bean and Beef Stir-fry
