Stir-fried Seaweed Stems
A savory Korean side dish of salted seaweed stems, rinsed to remove the salt and stir-fried with garlic, onion, and carrot in a light seasoning of Korean soup soy sauce. Mild rather than salty and free of any fishy smell, it goes well with rice or in a packed lunch.
Ingredients
Ingredients
- Salted seaweed stems1 pack (300 g)
- Carrot1/6
- Onion (medium)1/3
- Cooking oil2 tbsp
- Minced garlic1 tbsp
- Korean soup soy sauce1/2 tbsp
- Sesame oil1 tbsp
- Sesame seeds1/2 tbsp
Directions
- 1
Rinse the salted seaweed stems 3–4 times under running water, then soak in cold water for 15 minutes to draw out the salt.
- 2
Squeeze the seaweed stems dry, then cut them into bite-sized pieces (about 4 cm).
- 3
Cut the onion and carrot into thin strips.
- 4
Heat the cooking oil in a pan and sauté 1 tbsp of minced garlic over medium heat.
- 5
Once the garlic is fragrant, turn the heat to high, add the sliced onion and carrot, and stir-fry for 1 minute.
- 6
Add the seaweed stems and stir-fry for 1 minute, then add 1/2 tbsp of Korean soup soy sauce and stir-fry for 3 more minutes.
- 7
Add 1 tbsp of sesame oil and 1/2 tbsp of sesame seeds, stir-fry for 30 more seconds, and it's done.