Korean Stir-fried Pork with Seaweed Stems
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.
Adjust Servings
Instructions
- 1
Soak seaweed stems for 10 minutes to reduce saltiness, then cut into 5 cm pieces.
- 2
Slice pork thinly and marinate for 5 minutes with 0.5 tbsp soy sauce and 0.5 tbsp cooking wine.
- 3
Heat oil in a pan and stir-fry garlic and onion for 1 minute until fragrant.
- 4
Add pork and cook over high heat until the surface is no longer pink.
- 5
Add seaweed stems with the remaining soy sauce and cooking wine, then stir-fry for 2-3 minutes.
- 6
Turn off heat, add sesame oil and sesame seeds, and toss briefly to finish.
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