Lee Hye-jung's Stir-Fried Seaweed Stem and Enoki Mushroom

Name: Lee Hye-jung's Stir-Fried Seaweed Stem and Enoki Mushroom
Cook time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 300g salted seaweed stem; 1 pack enoki mushroom; 1 tablespoon minced garlic; a little sugar; a little salt; a little ground black pepper; 2 tablespoons cooking oil; 1 tablespoon perilla oil; a little whole sesame seeds

A clean-tasting stir-fried seaweed stem dish with no fishy odor, enhanced with crunchy enoki mushrooms.

15 min Difficulty Easy side dish

Main ingredients

salted seaweed stem enoki mushroom minced garlic perilla oil whole sesame seeds

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salted seaweed stem enoki mushroom minced garlic perilla oil whole sesame seeds

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Ingredients needed 3 servings

Recipe

Rinse the salted seaweed stems two or three times in cold water, rubbing them gently, then soak in cold water for 10 minutes to remove excess salt.
Squeeze out the water from the seaweed stems, cut into bite-sized pieces, add a little sugar, and rub together to remove any remaining fishy odor.
Heat cooking oil in a pan, add the minced garlic, and stir-fry over low heat until fragrant.
Once the garlic aroma rises, add the seaweed stems and stir-fry briefly over high heat.
Trim the enoki mushrooms to a similar length as the seaweed stems, add to the pan, season with salt and ground black pepper, and stir-fry together.
When the enoki mushrooms have wilted, turn off the heat, drizzle with perilla oil and whole sesame seeds, toss to combine, and finish.

Rinse the seaweed stems in cold water to remove excess salt, then season with sugar.
Infuse garlic oil in a pan, then add the seaweed stems and enoki mushrooms in order and stir-fry.
Season with salt and black pepper, then finish with perilla oil and whole sesame seeds.

Cooking tips

Using only garlic instead of green onion allows you to stir-fry the seaweed stems cleanly without damaging their aroma.
It's best to stir-fry the seaweed stems briefly, leaving a crunchy texture rather than cooking them for a long time.
Adding enoki mushrooms to the seaweed stems brings out 2 contrasting textures, crunchy and tender, together.

Recommended for

Those who want to make a clean-tasting stir-fried seaweed stem dish without any fishy odor.
Those looking for a budget-friendly side dish to last a week.
Those who enjoy side dishes with a crunchy texture.

one-bowl meal