Savory Stir-Fried Sea Mustard Stems
Easy Homemade Salted Sea Mustard Stem Stir-Fry for Banchan
Introducing a delightfully chewy and flavorful Sea Mustard Stem Stir-Fry that pairs perfectly with rice! We’ll use salted sea mustard stems, removing excess salt for a balanced taste. This banchan is a breeze to make, highlighting the aromatic sesame oil and the refreshing crunch of vegetables. It’s a fantastic side dish to keep in your fridge for satisfying meals.
Main Ingredients
- Salted sea mustard stems 300g
- 1/3 stalk of green onion
- A little bit of carrot
- 1/3 Tbsp minced garlic
- 1 and 1/3 Tbsp perilla oil (Korean sesame oil)
Cooking Instructions
Step 1
First, it’s crucial to remove the saltiness from the salted sea mustard stems. Rinse them thoroughly under cold running water 3-4 times. Soak them in plenty of water for about 3-4 hours to adequately leach out the salt. Changing the water once or twice during this time will help even more.
Step 2
Once the saltiness has been reduced, gently knead the sea mustard stems with your hands while rinsing one more time, then squeeze out excess water. (You can blanch them in boiling water if you prefer, but we’re using them directly today.) Cut them into bite-sized pieces. If they are too long, they can be cumbersome to stir-fry.
Step 3
Heat 1 tablespoon of perilla oil in a pan over medium-low heat. Add the thinly sliced green onion and stir-fry until fragrant. Infusing the oil with the aroma of green onion will add a deeper flavor profile.
Step 4
As the green onion becomes fragrant, add the thinly sliced carrot and stir-fry for about 1-2 minutes until the color slightly intensifies. Be careful not to overcook the carrots until they become mushy.
Step 5
Now, add the prepared sea mustard stems to the pan and stir-fry until everything is well combined. The key is to avoid overcooking to maintain the delightfully chewy texture of the sea mustard stems.
Step 6
Add 1/3 tablespoon of minced garlic and stir-fry for about 30 seconds more to incorporate the garlic aroma. Taste and adjust seasoning at this point. Depending on the saltiness of your specific salted sea mustard stems, you might not need to add any extra salt. If it needs more flavor, you can add a tiny splash of soup soy sauce or fish sauce. Finally, drizzle with the remaining 1/3 tablespoon of perilla oil for a nutty finish. Your delicious Sea Mustard Stem Stir-Fry is now ready!
