Yoon Yi-ryeon's Stir-fried Dried Chwinamul
A moist and tender stir-fried dried vegetable dish made by sautéing rehydrated dried chwinamul with sand lance fish sauce and broth
Ingredients needed 3 servings
Recipe
Cooking tips
- The key is to boil the dried vegetables thoroughly until the leaves are completely unfurled so they are not tough.
- Using sand lance fish sauce instead of Joseon soy sauce greatly enhances the savory depth of the vegetables.
- Adding dashima broth to replenish moisture while stir-frying keeps the dish moist and prevents it from becoming tough even after cooling.
Recommended for
- Those who want to know the secret to stir-fried dried vegetables that are tender and moist, not tough.
- Those who want to make a deeply flavorful vegetable side dish for Jeongwol Daeboreum or holidays.
- Those who want to easily make a healthy side dish.
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