Savory Stir-Fried Sea Mustard Stems (Miyeok Julgi Bokkeum)
How to Stir-Fry Sea Mustard Stems Without Fishy Smell – Perfect for Lunch Boxes
Let’s make a delicious stir-fried sea mustard stem dish with a satisfying chewy texture. It’s a simple yet flavorful side dish.
Main Ingredients- 1 pack Sea Mustard Stems (approx. 200g)
- 1/4 Carrot (julienned)
- 1/4 Onion (julienned)
Cooking Instructions
Step 1
This recipe for stir-fried sea mustard stems is not only a great side dish but also wonderful for bibimbap! It’s a perfect go-to when you have a lack of appetite.
Step 2
First, it’s crucial to soak the sea mustard stems in cold water for about 15-20 minutes to remove excess saltiness. Take one out and taste it to adjust the saltiness if needed. Once it’s pleasantly salty, drain it thoroughly, squeezing out any excess water. Finely julienne the onion and carrot.
Step 3
Here’s a secret tip to eliminate any fishy odor from the sea mustard stems: use perilla oil! Heat 1 tablespoon of perilla oil in a pan. Once warm, add the julienned onion and sauté until translucent to release its aroma. Then, add the drained sea mustard stems and julienned carrots. Stir-fry them together until the vegetables soften slightly.
Step 4
Now it’s time to season! Add 1/2 tsp minced garlic, 1/2 tsp sugar, 1 tsp oligodang, 1 tsp sesame oil, and a pinch of black pepper. Stir and cook evenly, ensuring all ingredients are well combined. Finally, sprinkle with sesame seeds for garnish. Your delicious, non-fishy stir-fried sea mustard stems are ready to enjoy!
