Korean Seaweed Stem & Shrimp Stir-fry
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Miyeokjulgi-deulkkae-saeu-bokkeum combines desalted seaweed stems and medium shrimp, stir-fried in perilla oil and finished with a generous coating of perilla seed powder.
Read more
The seaweed stems are soaked in cold water for ten minutes to draw out excess salt, then cut into five-centimeter pieces that retain a distinctive chewy-crunchy bite throughout cooking - a textural contrast that keeps each forkful interesting against the springy shrimp. Onion and garlic are sauteed first to establish a sweet aromatic base, the shrimp are added until they turn pink, and then the seaweed stems join the pan for a quick toss over high heat. Soup soy sauce provides the only seasoning, keeping the flavor profile clean and allowing the two main ingredients to come forward. Perilla powder goes in immediately after the heat is off so its nutty, slightly grassy aroma stays fully intact through serving. The combination of perilla's earthy nuttiness and the seaweed's oceanic minerality gives this simple banchan a layered depth that reads distinctly Korean.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Step
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.
- 3Control
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.
- 4Season
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.
- 5Heat
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Chewy seaweed stems and shrimp toss with perilla oil and a heavy dusting of perilla seed powder.
- Finish cue
- Turn off the heat, sprinkle in 1.5 tablespoons perilla seed powder, and toss quickly with the residual heat.
- Avoid this
- Do not leave it in the hot pan too long; plate it while the nutty aroma is still clear.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
28min, 8 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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