Korean Seaweed Stem & Shrimp Stir-fry
Soak 260 g salted seaweed stems in cold water for only 10 minutes, since longer soaking makes them too soft, then taste a strand for saltiness and cut them into 5 cm lengths. Press the shrimp dry, stir-fry them over medium-high heat for 1 minute 30 seconds until pink, then add the stems, 1 tbsp soup soy sauce and 3 tbsp water and cook 2 more minutes. Turn off the heat before tossing in 1 1/2 tbsp perilla seed powder.
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Snappy seaweed stems and springy shrimp end up in the same bite.
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Soup soy sauce is the only seasoning, with the rest of the salt coming from what is left in the stems, and the ground perilla seed is scattered over right after the heat goes off.
Ingredients
Instructions
- 1
Rinse 260 g salted seaweed stems briefly under running water, then soak them in cold water for only 10 minutes.
Taste one strand for reduced salinity, drain well, and cut the stems into 5 cm lengths.
- 2
Peel and devein 220 g medium shrimp, then press them dry with a kitchen towel.
The surface should feel dry, because wet shrimp release liquid in the pan and slow browning.
- 3
Heat a pan over medium heat, add 1 tablespoon perilla oil, then add 1 tablespoon minced garlic and 80 g onion.
Stir for about 1 minute, keeping the garlic pale and fragrant instead of browned.
- 4
Add the shrimp and raise the heat to medium-high.
Stir-fry for 1 minute 30 seconds, until the shrimp turn pink and curl at the edges, then add the seaweed stems and 1 tablespoon soup soy sauce.
- 5
Once everything is evenly mixed, pour in 3 tablespoons water around the pan and stir-fry for 2 more minutes.
The seaweed stems should soften slightly while keeping a chewy, crisp bite.
- 6
Turn off the heat, sprinkle in 1.5 tablespoons perilla seed powder, and toss quickly with the residual heat.
Do not leave it in the hot pan too long; plate it while the nutty aroma is still clear.
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