Spicy Stir-Fried Sea Vegetable Stems (Miyeok Julgi Bokkeum)
Savory and Spicy Stir-Fried Sea Vegetable Stems, Free of Fishy Taste
A nostalgic side dish often found in lunchboxes from the past, Miyeok Julgi Bokkeum (Stir-Fried Sea Vegetable Stems)! This recipe offers a special twist: first, stir-fry chili powder in cooking oil to create a vibrant red chili oil before cooking the sea vegetable stems. This method effectively eliminates any fishy taste, resulting in a spicy yet deeply flavorful and unique side dish that is sure to be a hit with rice.
Ingredients- 1 handful prepared sea vegetable stems (approx. 100g)
- 2 Tbsp cooking oil
- 2 Tbsp sesame oil
- 1 Tbsp minced garlic
- 2 Tbsp chili powder (adjust to spice preference)
- 1/2 onion (thinly sliced)
Cooking Instructions
Step 1
First, prepare the sea vegetable stems that have been salted. Gently rinse the stems under running water by shaking them to remove some of the surface salt. This step makes the process of removing saltiness a bit easier.
Step 2
To completely remove the saltiness, soak the sea vegetable stems in cold water. Soaking them for about 20-30 minutes is recommended. If soaked for too long, they might become too bland, so after about 20 minutes, take out a stem and taste it to adjust the saltiness as needed.
Step 3
Once the saltiness is appropriately reduced, rinse them again under cold water, then squeeze out as much water as possible. If the water isn’t thoroughly squeezed out, excess moisture can make the dish watery and less flavorful when stir-frying. Finally, cut them into bite-sized pieces.
Step 4
Now, it’s time to start stir-frying. Heat a pan over medium-low heat, add 2 Tbsp of cooking oil and 2 Tbsp of sesame oil. Add 1 Tbsp of minced garlic and stir-fry until fragrant. Be careful not to burn the garlic; cook until a gentle aroma is released.
Step 5
Once the garlic is fragrant, add 2 Tbsp of chili powder. Keep the heat low and stir-fry quickly to prevent the chili powder from burning. This step creates chili oil, adding a delicious color and spicy flavor. Stir-fry for about 10 seconds.
Step 6
After stir-frying the chili powder, add the thinly sliced 1/2 onion and stir-fry together. Cook over medium heat until the onion becomes transparent. This will add sweetness and a softer texture.
Step 7
Once the onion is somewhat cooked, add the prepared 1 handful of sea vegetable stems to the pan. Now, it’s time to stir-fry everything together until well combined.
Step 8
Stir-fry the sea vegetable stems evenly, spreading them out in the pan. It’s best to stir-fry over medium heat rather than high heat, ensuring the ingredients don’t burn. Once stir-fried thoroughly, your delicious Miyeok Julgi Bokkeum will be ready. Enjoy it as a wonderful side dish with your rice!
