Main ingredients 🥩
Salted seaweed stemsOnionRed chili pepperCooking wineAromatic oilSesame oilHulled sesame seeds
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.
🙋 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
Ingredients needed 🛒3 servings
- Salted seaweed stems 1 pack (300g)
- Onion 1/2 head
- Red chili pepper 1 (optional)
- Cooking wine 1/2 cup
- Aromatic oil 4 tablespoons (or vegetable oil 3 tablespoons + minced garlic 1 tablespoon + minced ginger 1/3 tablespoon)
- Sesame oil 2 tablespoons
- Hulled sesame seeds a little
Recipe 🍳
- Wash the salted seaweed stems thoroughly by rubbing them under water about three times to completely remove surface salt.
- Soak the seaweed stems in cold water mixed with 1/2 cup of cooking wine for exactly 3 minutes to reduce fishy odor and enhance sweetness.
- Remove the seaweed stems, squeeze out excess moisture, and cut into bite-sized pieces.
- Blanch the prepared seaweed stems in boiling water for about 20 seconds until bright green, then immediately remove without rinsing again.
- Heat 4 tablespoons of aromatic oil in a pan, add the blanched seaweed stems, thinly sliced onion, and red chili pepper.
- Stir-fry over medium-low heat for about 2 minutes, allowing the crispness of the onion and the chewy texture of the seaweed stems to harmonize.
- Turn off the heat, drizzle with 2 tablespoons of sesame oil and sprinkle hulled sesame seeds, then mix well to finish.
- Wash the seaweed stems under water three times to remove salt.
- Soak the seaweed stems in cooking wine-infused water for 3 minutes to eliminate fishy smell.
- Cut into suitable sizes and briefly blanch in boiling water for 20 seconds.
- Heat aromatic oil in a pan, add seaweed stems, onion, and chili pepper, and stir-fry for 2 minutes.
- Turn off heat, mix in sesame oil and hulled sesame seeds to finish.
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.
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