Crispy and Chewy Stir-Fried Sea Mustard Stem Recipe
A Staple for Bibimbap! Making Delicious Sea Mustard Stem Banchan
Feeling tired of delivery or takeout food and craving home-cooked meals? Or perhaps you’re looking for a healthy and tasty side dish? Then the ‘Stir-Fried Sea Mustard Stem’ recipe is perfect for you! It’s excellent as a bibimbap ingredient and delicious on its own. This delightfully chewy sea mustard stem stir-fry is a beloved banchan for all ages. With just a few tips, you can make it without any fishy taste. Shall we make it together right now?
Main Ingredients
- 300g Salted Sea Mustard Stem
- 1/2 Onion
- 3 Tbsp Cooking Oil
- 1 Tbsp Minced Garlic
- 50ml Water
- 2 Tbsp Soy Sauce
- 2 Tbsp Cooking Wine (Mirin, etc.)
- 2 Tbsp Sesame Oil
- A little Toasted Sesame Seeds
Cooking Instructions
Step 1
Prepare 300g of salted sea mustard stem, available at supermarkets. Salted sea mustard stem is convenient for storage and adds a rich umami flavor to dishes.
Step 2
Removing the saltiness from the sea mustard stem is crucial. Rinse the sea mustard stem 2-3 times under running water to remove excess salt. Then, fill a bowl with plenty of water and soak it for about 20 minutes. You’ll notice quite a bit of salt coming off each time you rinse.
Step 3
Soaking the sea mustard stem for about 20 minutes is ideal. If soaked for too long, all the saltiness will be lost, making it bland and potentially fishy. After 20 minutes, taste a small piece of the sea mustard stem. It should be slightly salty, but not fishy. This step is key to the deliciousness of your stir-fry.
Step 4
While the sea mustard stem is soaking, thinly slice 1/2 onion. If you’d like to add some color, prepare a small amount of carrot and slice it thinly as well.
Step 5
After soaking for 20 minutes, rinse the sea mustard stem again under cold water to completely remove any remaining salt. Drain it thoroughly in a colander. Then, cut it into bite-sized pieces.
Step 6
Heat 3 tablespoons of cooking oil in a pan.
Step 7
Add 1 tablespoon of minced garlic and stir-fry over medium-low heat until fragrant. Be careful not to burn the garlic.
Step 8
Add the drained sea mustard stem to the fragrant garlic oil and stir-fry for 2-3 minutes, ensuring the garlic oil coats the stems. This step infuses the stems with flavor.
Step 9
To effectively eliminate any potential fishiness, add 2 tablespoons of cooking wine (like mirin) and stir-fry together.
Step 10
Add the sliced onions and stir-fry until they become slightly translucent. Then, pour in 50ml of water. Continue stir-frying over medium-low heat until the sea mustard stems are moist and the water has slightly reduced, creating a sauce.
Step 11
Add 2 tablespoons of soy sauce and 2 tablespoons of sesame oil, mixing well to ensure the seasoning is evenly distributed. Stir-fry for another moment. Finally, sprinkle with toasted sesame seeds to finish. Your delicious stir-fried sea mustard stem is ready!
Step 12
The finished stir-fried sea mustard stem has a delightfully chewy texture and a clean, non-fishy taste. It’s particularly wonderful when added to bibimbap, making it a true rice thief! My husband always looks for this banchan when we have bibimbap; he finds the texture it adds to the dish to be exceptional. It’s the perfect ingredient to bring satisfying texture and umami to your bibimbap.
Step 13
The key to a delicious sea mustard stem stir-fry is simply observing the ‘sea mustard stem soaking time’. If you pay attention to this step, anyone can make a successful and tasty side dish! Enjoy your cooking! ^^