Delicious Stir-Fried Sea Vegetable Stems (Miyeok Julgi)
♥ Making a Delicious and Chewy Miyeok Julgi Stir-fry ♥
When you’re short on side dishes, reach for the salted miyeok julgi (sea vegetable stems) you might have in your fridge. Preserved in salt, they stay fresh for a long time, making them an incredibly convenient ingredient. This recipe will guide you through making a wonderfully chewy and flavorful miyeok julgi stir-fry that anyone can easily prepare!
Main Ingredients- 300g Salted Miyeok Julgi (Sea Vegetable Stems)
- 1/4 Onion
- A small amount of Carrot (for color)
Seasoning Ingredients- 1 Tbsp Cooking Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Mirin (or Rice Wine)
- 1/2 tsp Tuna Extract (or Soy Sauce for Soup)
- 1 tsp Sesame Oil
- A pinch of Toasted Sesame Seeds (for garnish)
- 1 Tbsp Cooking Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Mirin (or Rice Wine)
- 1/2 tsp Tuna Extract (or Soy Sauce for Soup)
- 1 tsp Sesame Oil
- A pinch of Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, rinse the salted miyeok julgi thoroughly under running water to remove excess salt. Then, soak them in cold water for about 10-20 minutes to leach out the saltiness and any potential fishy odor. It’s a good idea to change the water once during soaking.
Step 2
Drain the miyeok julgi and cut them into bite-sized pieces, about 5cm long. Cutting them to a manageable length will make stir-frying and eating more comfortable.
Step 3
Thinly slice the onion and julienne the carrot. Adding julienned carrots will not only enhance the visual appeal of the dish but also add a subtle sweetness.
Step 4
Heat 1 tablespoon of cooking oil in a pan over medium-low heat. Add 1 tablespoon of minced garlic and sauté gently until fragrant, taking care not to burn the garlic. This step builds a foundational aromatic base for the dish.
Step 5
Add the prepared miyeok julgi to the pan with the fragrant garlic. Turn the heat up to high and stir-fry quickly. Overcooking can make the miyeok julgi mushy, so a rapid stir-fry over high heat is key.
Step 6
To enhance the flavor and eliminate any lingering fishy notes, add 1 tablespoon of mirin (or rice wine) and stir-fry together. The alcohol will evaporate, leaving behind a cleaner flavor.
Step 7
Add 1/2 teaspoon of tuna extract for an umami boost. If you soaked the miyeok julgi for too long and it became too bland, the tuna extract will help season it while adding depth of flavor. (You can substitute with soy sauce for soup if tuna extract is unavailable.)
Step 8
Add the julienned carrots and stir-fry them quickly with the miyeok julgi. Cook just long enough for the carrots to become slightly tender and their vibrant color to brighten.
Step 9
Once the carrots begin to soften slightly, add the thinly sliced onions to the pan and continue to stir-fry until the onions become translucent.
Step 10
Continue stir-frying until the miyeok julgi is tender and the onions are translucent, ensuring everything is well combined. Just before turning off the heat, drizzle in 1 teaspoon of sesame oil for a nutty aroma, completing this delicious miyeok julgi stir-fry. Sprinkle with toasted sesame seeds if desired for a final flourish.
