Korean Stir-fried Pork with Seaweed Stems
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Pork shoulder is browned until its fat runs, then seaweed stems join it for a quick toss.
Read more
The roasted taste of the pork mixes with a smell of the sea, and the stems keep their snap.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
Heat the pan thoroughly over medium-high heat, then spread the marinated pork in one layer.
Leave it undisturbed until some fat renders and the underside browns.
- 4
Turn the pork, then add 1 tablespoon minced garlic and 80 g onion.
Stir-fry over high heat until the pork is no longer pink on the outside and the onion edges turn translucent.
- 5
Add the seaweed stems, the remaining 1 tablespoon soy sauce, and 0.5 tablespoon cooking wine.
Stir-fry briskly for 2 to 3 minutes so the stems retain their bite, and check that the thickest pork piece is cooked through.
- 6
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.
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