Kim Jin-soon's Seaweed Stem Stir-fry
A super simple seaweed stem stir-fry that removes saltiness and fishiness by blanching in boiling water, then seasons with soup soy sauce and sesame oil.
Ingredients needed 3 servings
Recipe
Cooking tips
- Blanching the seaweed stems briefly in boiling water removes the fishy smell and brings out their unique chewy texture.
- Season with soup soy sauce instead of Jin-ganjang or salt to avoid an overpowering taste and achieve a deep, well-balanced flavor.
Recommended for
- Those who want to make seaweed stem stir-fry with a non-fishy, chewy texture.
- Those looking for a popular side dish that can be made quickly in just 10 minutes.
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