Lim Sung-geun's Dried Seaweed Stem Stir-Fry
Perfectly eliminates the fishy odor with cooking wine and maximizes flavor with aromatic oil, resulting in a satisfyingly chewy dried seaweed stem stir-fry.
Ingredients needed 3 servings
Recipe
Cooking tips
- Soaking the seaweed stems in water too long will cause them to lose their characteristic chewy texture; soaking only in cooking wine water for 3 minutes is the golden timing.
- Rinsing the blanched seaweed stems in cold water will wash away essential flavor compounds, so proceed directly to stir-frying after removing from boiling water to preserve taste.
Recommended for
- Those hesitant to cook with seaweed stems due to their strong fishy odor.
- Those who want to recreate a restaurant-quality chewy and fragrant dried seaweed stem stir-fry at home.
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