Korean Stir-fried Seaweed Stems
Miyeok-julgi-bokkeum is stir-fried seaweed stems - specifically the thick midrib portions of salted miyeok (wakame) - offering a textural experience entirely different from miyeok-muchim (seaweed salad) or miyeok-guk (seaweed soup). While seaweed leaves are soft and slippery, the stems are thick and resilient, producing a distinctive crunchy pop with each bite. Salt levels vary by brand, so soaking in cold water for ten minutes is the baseline desalting step, but tasting before cooking and rinsing again if needed is essential. Julienned onion and carrot stir-fried alongside break the monotony of seaweed alone, adding sweetness and color. Garlic sauteed in oil first establishes an aromatic foundation. A finishing drizzle of sesame oil and sesame seeds bridges the oceanic seaweed flavor with a toasty nuttiness. The extremely low calorie count makes this banchan a staple in diet-conscious Korean meal plans.
Adjust Servings
Instructions
- 1
Soak seaweed stems in cold water for 10 minutes to reduce saltiness, then rinse.
- 2
Drain and cut into 5 cm lengths.
- 3
Julienne onion and carrot.
- 4
Heat oil and stir-fry garlic, onion, and carrot first.
- 5
Add seaweed stems and stir-fry for 3 minutes.
- 6
Finish with sesame oil and sesame seeds, then turn off heat.
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Nutrition (per serving)
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