Kim Dae-seok's Seaweed Stem Stir-Fry
A simple, budget-friendly side dish that eliminates the fishy odor using flour and preserves a satisfying chewy texture
Ingredients needed 4 servings
Recipe
Cooking tips
- Soaking the seaweed stems in flour water for about 10 minutes allows the flour to fully absorb the natural fishy odor, resulting in a cleaner taste.
- To maintain a crisp, chewy texture, this dish must be stir-fried quickly over high heat—this prevents moisture buildup. Cooking slowly over low heat will make it limp and soggy.
- Most of the saltiness is removed during soaking and rinsing, so start with only 1/3 tablespoon of salt and adjust at the end according to taste for safety.
Recommended for
- Those sensitive to the natural fishy smell of seaweed who usually avoid seaweed stem dishes.
- People looking for a crunchy, chewy side dish perfect for bento boxes or a make-ahead side.
- Anyone wanting to make a delicious, hearty side dish for just a low cost with excellent value.
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