Korean Stir-Fried Seaweed Stems with Perilla

Quick answer

Total time: 23 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

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.

Ingredients

servings

IngredientAmountUnit

salted seaweed stems220 gg

onion70 gg

carrot40 gg

perilla oil1 tbsptbsp

minced garlic1 tsptsp

soup soy sauce1 tsptsp

ground perilla seeds1 tbsptbsp

water50 mlml

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

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.
2

Prep

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.
3

Control

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.
4

Control

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.
5

Control

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Seaweed stems are stir-fried with perilla powder to create a nutty, creamy coating.
Finish cue: Stir-fry over medium heat for 3 minutes, tossing often, until the seaweed turns translucent and the onion softens.
Avoid this: 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.