Korean Stir-fried Seaweed Stems
Soak 250 g salted seaweed stems in cold water for 10 minutes, rinse them well under running water, then squeeze out the water and cut them into 5 cm lengths. Start the garlic, onion and carrot over medium heat, add the stems, raise the heat to high and stir-fry for 3 minutes, until the moisture has cooked off and the stems still feel firm and springy. Saltiness varies by brand, so taste before finishing with sesame oil and sesame seeds.
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Seaweed stems are thick and springy and crunch audibly when you bite them.
Read more
Salted stems vary a lot by brand, so after soaking, taste one strand and rinse again in fresh water if it is still too salty.
Ingredients
Instructions
- 1
Place 250 g salted seaweed stems in a bowl of cold water and soak for 10 minutes to draw out excess salt.
Lift out, drain, and rinse thoroughly under running water.
- 2
Squeeze out as much excess water as possible from the soaked seaweed stems with your hands, then cut them into 5 cm lengths so they are easy to pick up and eat.
- 3
Julienne 80 g onion and 40 g carrot into strips roughly the same width as the seaweed stems so the vegetables cook at the same pace and blend visually with the seaweed.
- 4
Heat 1 tablespoon of cooking oil in a pan over medium heat.
Add 0.5 tablespoon minced garlic and stir-fry for about 30 seconds until fragrant, then add the julienned onion and carrot and cook for 1 minute.
- 5
Add the seaweed stems, raise heat to high, and stir-fry for 3 minutes, tossing constantly so the moisture evaporates fully.
The stems should still have a firm, springy crunch when pressed.
- 6
Turn off the heat, drizzle 0.5 tablespoon sesame oil over the pan, and sprinkle 1 teaspoon sesame seeds.
Toss gently so the toasty sesame aroma coats every piece of seaweed.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Konjac Noodle Salad
onion, carrot
Korean Stir-fried Julienne Potatoes
onion, carrot
Korean Yangbaechu Kkae Bokkeum (Sesame Cabbage Stir-fry)
onion, carrot