Lim Sung-geun's Undeok-Undeok Seaweed Stem Stir-Fry

Name: Lim Sung-geun's Undeok-Undeok Seaweed Stem Stir-Fry
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: seaweed stems 200g; sesame oil 2 tablespoons; tuna sauce 1 tablespoon; corn syrup 3 tablespoons; chili oil 2 tablespoons; red pepper powder 2 tablespoons; gochujang generously 1 tablespoon; whole sesame seeds generously

A savory side dish with a unique crunchy texture and spicy-sweet seasoning that stimulates the appetite, perfect for long-term storage as a reliable rice companion.

🙋 Recommended for

⭐ Those who enjoy unique, chewy-textured side dishes
⭐ People looking for a hearty, long-lasting week-long side dish that maintains its flavor over time

15 min Difficulty Easy side dish

Main ingredients 🥩

seaweed stemssesame oiltuna saucechili oilred pepper powdergochujangwhole sesame seeds

Tags 🏷️

side dish crunchy spicy sweet

Detailed recipeQuick recipe

Ingredients needed 🛒4 servings

seaweed stems 200g
sesame oil 2 tablespoons
tuna sauce 1 tablespoon
corn syrup 3 tablespoons
chili oil 2 tablespoons
red pepper powder 2 tablespoons
gochujang generously 1 tablespoon
whole sesame seeds generously

Recipe 🍳

Remove the tough central core from the seaweed stems and tear them into pieces about 2–3 segments long.
Rinse the prepared seaweed stems quickly two times under water to remove dust, then squeeze out all excess moisture.
Heat 2 tablespoons of sesame oil in a pan over high heat and stir-fry the seaweed stems for 3–4 minutes until all moisture has evaporated, eliminating any fishy smell and coating them evenly.
Turn off the heat and add 1 tablespoon of tuna sauce, 3 tablespoons of corn syrup, 2 tablespoons of chili oil, 2 tablespoons of medium-grade red pepper powder, and 1 tablespoon of gochujang (generously packed). Mix thoroughly so the seasoning coats every piece evenly.
Turn the heat back on and gently stir-fry over medium-low heat for about 3 minutes to allow the flavors to meld and penetrate.
Turn off the heat, sprinkle generously with whole sesame seeds, and let cool completely before transferring to an airtight container for refrigeration.

Remove the tough center from the seaweed stems and tear into bite-sized pieces.
Quickly rinse twice under water to remove dust, then squeeze dry.
Sauté in sesame oil over high heat for 3–4 minutes until completely dry.
Turn off heat and mix in the required seasonings until evenly coated.
Turn heat back on and lightly stir-fry for about 3 minutes to absorb the sauce.
Sprinkle with sesame seeds, cool completely, then store in the refrigerator.

Cooking tips 💡

Do not soak the seaweed stems in water like regular seaweed, as this will make the texture mushy—always just rinse quickly and squeeze out moisture.
Always mix the seasonings after turning off the heat to prevent burning and ensure even coating.
For best results, chill thoroughly in the refrigerator—the texture becomes even more chewy and satisfying.

Shop ingredients on Coupang(Ad)

seaweed stems sesame oil tuna sauce chili oil red pepper powder gochujang whole sesame seeds

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