Korean Stir-fried Pork with Seaweed Stems
Quick answer
Miyeokjulgi-dwaejigogi-bokkeum stir-fries thinly sliced pork shoulder - pre-marinated in soy sauce and cooking wine - together with desalted seaweed stems, onion, and garlic.
What makes this special
- Marinated pork shoulder meets desalted seaweed stems and garlic in a savory soy-based stir-fry.
- Marinated pork shoulder contrasts chewy seaweed stem bite for bite
- Seaweed's residual salt guides soy sauce adjustment up to half tbsp
Key ingredients
Core cooking flow
- 1 Soak 220 g salted seaweed stems in cold water for 10 minutes to reduce saltiness.
- 2 Slice 180 g pork shoulder thinly and marinate it for 5 minutes with 0.5 tabl...
- 3 Heat a pan over medium-high heat and coat it lightly with oil.
Miyeokjulgi-dwaejigogi-bokkeum stir-fries thinly sliced pork shoulder - pre-marinated in soy sauce and cooking wine - together with desalted seaweed stems, onion, and garlic. The pork is seared quickly over high heat to stay soft, then the seaweed stems join with the remaining seasoning for a fast 2-3 minute finish. The core appeal lies in the textural contrast: yielding pork against the crunchy, slightly rubbery stems that absorb the salty-sweet sauce. A final drizzle of sesame oil and a sprinkle of toasted sesame seeds round out the dish.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Soak 220 g salted seaweed stems in cold water for 10 minutes to reduce saltiness.
Taste one strand, rinse once more if it is still too salty, then drain well and cut into 5 cm pieces.
- 2Season
Slice 180 g pork shoulder thinly and marinate it for 5 minutes with 0.5 tablespoon soy sauce and 0.5 tablespoon cooking wine.
Spread the slices apart so they season evenly and do not clump when they hit the pan.
- 3Control
Heat a pan over medium-high heat and coat it lightly with oil.
Add 1 tablespoon minced garlic and 80 g onion, then stir-fry for about 1 minute until the onion starts to soften and the garlic smells fragrant.
- 4Heat
Add the marinated pork and raise the heat to high.
Stir-fry quickly, separating the slices as they cook, and stop once the outside is no longer pink so the pork stays tender instead of drying out.
- 5Season
Add the seaweed stems with the remaining 1 tablespoon soy sauce and 0.5 tablespoon cooking wine.
Stir-fry for 2 to 3 minutes, just until the stems look glossy and stay crunchy rather than limp.
- 6Finish
Turn off the heat and check the seasoning, adding no extra soy sauce if the seaweed stems still taste salty.
Toss with 1 teaspoon sesame oil and 1 teaspoon toasted sesame seeds, then serve while warm.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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