Korean Stir-Fried Seaweed Stems with Perilla

Soak 220 g salted seaweed stems in cold water for 15 minutes to draw out the salt.

Taste a piece; if still too salty, rinse for 5 more minutes. Drain well and cut into 5 cm lengths.

Slice 70 g onion thinly along the grain into julienne strips.

Cut 40 g carrot into matchsticks of equal width. Keep both together in a bowl until ready to add to the pan.

Heat a skillet over medium heat, pour in 1 tablespoon perilla oil, and add 1 teaspoon minced garlic.

Stir for 20 seconds until the garlic edges turn pale gold and a nutty aroma lifts from the pan.

Add the drained seaweed stems, julienned onion, and carrot all at once.

Stir-fry over medium heat for 3 minutes, tossing often, until the seaweed turns translucent and the onion softens.

Add 1 teaspoon soup soy sauce and 50 ml water, then stir-fry 2 more minutes over medium heat.

When a little liquid still pools on the pan floor, add 1 tablespoon ground perilla seeds and mix until fully absorbed.

Reduce to low heat and toss gently for 30 seconds until the perilla powder forms a pale creamy coating on each stem.

Turn off the heat, plate the dish, and cool briefly before serving.