Chewy and Refreshing! Stir-fried Sea Mustard Stems (Miyeok Julgi Bokkeum) – No Fishy Taste Recipe
ZERO Fishy Taste! The Secret to Delicious Stir-fried Sea Mustard Stems
I didn’t particularly like this dish when I was young, but as they say, tastes change with age! I don’t know why, but I find it incredibly delicious these days. It’s a versatile side dish that can be enjoyed regardless of the season, whenever you crave it. So today, let’s learn how to make stir-fried sea mustard stems without any fishy smell! This simple yet flavorful stir-fry is perfect for whetting your appetite.
Main Ingredients- 300g Sea mustard stems (Miyeok Julgi)
- 3 Tbsp Perilla oil (Deulgireum)
- 1.5 Tbsp Minced garlic
- Sesame seeds, a generous amount
Cooking Instructions
Step 1
The key to preventing a fishy taste in sea mustard stems is to soak them in water for a long time. Since commercially sold miyeok julgi is heavily salted, it’s crucial to rinse off excess salt and then soak it in water. I usually soak it overnight, but a minimum of 8 hours is recommended. This extended soaking process removes the characteristic briny and slightly fishy flavor, resulting in a much more tender texture.
Step 2
After soaking, gently rinse the sea mustard stems under running water to remove any remaining saltiness. If it doesn’t taste too salty, you don’t need to rinse further. Squeeze out excess water and then cut the stems into bite-sized pieces, about 5-7 cm long. Cutting them to a manageable length will make stir-frying easier.
Step 3
Heat a pan over medium heat and add 3 tablespoons of perilla oil (deulgireum). The nutty aroma of perilla oil enhances the flavor of the sea mustard stems. It’s best to heat the oil gently to release its fragrance.
Step 4
Add the cut sea mustard stems to the heated pan and stir-fry over medium-high heat. If you have carrots or onions, julienning them and adding them here will add color and texture. I often add carrots, and I stir-fry the stems thoroughly until the carrots are tender. Stir-frying for a longer duration is another secret to avoiding a fishy taste. Stir-fry for about 5 minutes.
Step 5
Once the sea mustard stems are sufficiently stir-fried, add 1.5 tablespoons of minced garlic. Continue to stir-fry for another 1-2 minutes until the garlic is fragrant. Finally, sprinkle generously with sesame seeds for an extra nutty flavor. Your delicious stir-fried sea mustard stems are ready! It’s absolutely delicious served over a bowl of hot rice.
