Korean Seaweed Stem & Shrimp Stir-fry
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. The seaweed stems are soaked for ten minutes to reduce saltiness, then cut into 5 cm pieces that retain a distinctive chewy-crunchy bite - a textural contrast to the springy shrimp. Onion and garlic are sauteed first to establish a sweet base, and soup soy sauce provides the only salt. Perilla powder goes in at the very end so its nutty aroma stays intact through serving.
Adjust Servings
Instructions
- 1
Soak salted seaweed stems in cold water for 10 minutes, then cut into 5 cm pieces.
- 2
Peel and devein shrimp, then pat dry thoroughly.
- 3
Heat perilla oil, then sauté garlic and onion for 1 minute to bring out sweetness.
- 4
Add shrimp and cook 1 minute 30 seconds, then add seaweed stems and soup soy sauce.
- 5
Add water and stir-fry 2 minutes to soften, then finish with perilla powder for 1 minute.
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