Korean Stir-Fried Seaweed Stems with Perilla
Deulkkae miyeokjulgi-bokkeum stir-fries salted seaweed stems with perilla oil and ground perilla seeds, diverging from the standard sesame-and-soy version by foregrounding the earthy nuttiness of perilla. Desalting the stems in cold water for at least fifteen minutes is the essential first step - too brief and the dish is unpalatably salty, too long and the oceanic character washes away entirely. Garlic is sauteed in perilla oil to build an aromatic foundation, then the drained stems join with soup soy sauce and a splash of water for three minutes of stir-frying. Ground perilla seeds go in at the end, where they bind with the residual moisture and coat each strand in a pale, creamy film. Julienned onion added alongside contributes sweetness that balances the seaweed's brininess. The perilla powder's starch partially gelatinizes on contact with heat, thickening the sauce - but overcooking past this point turns the coating chalky, so timing the final addition is critical. Sesame seeds scattered off heat complete the dish.
Adjust Servings
Instructions
- 1
Soak salted seaweed stems in cold water for 10 minutes, then cut into 5 cm pieces.
- 2
Julienne onion and carrot.
- 3
Heat perilla oil and sauté garlic for 20 seconds.
- 4
Add seaweed stems, onion, and carrot; stir-fry 3 minutes over medium heat.
- 5
Add soup soy sauce and water, cook 2 more minutes, then add perilla powder.
- 6
Toss lightly, reduce moisture, then turn off heat and cool before serving.
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