Korean Seaweed, Perilla & Shrimp Stir-fry
Quick answer
Tot-deulkkae-saeu-bokkeum stir-fries briefly blanched tot seaweed and shrimp in perilla oil, finished with ground perilla seeds.
What makes this special
- Tot-deulkkae-saeu-bokkeum flash-blanches hijiki seaweed to keep its firm, popping texture with shrimp.
- Hijiki blanched only 30 seconds to keep its firm, crunchy bite
- Shrimp pre-marinated in mirin and cooked to 70% for springy texture
Key ingredients
Core cooking flow
- 1 Trim the thick stems from 180 g fresh tot seaweed and rinse under running water.
- 2 Devein 180 g medium shrimp and pat them dry so they sear instead of steaming.
- 3 Heat a pan over medium heat and add 1.5 tablespoons perilla oil.
Tot-deulkkae-saeu-bokkeum stir-fries briefly blanched tot seaweed and shrimp in perilla oil, finished with ground perilla seeds. The tot is blanched for only 30 seconds to preserve its distinctive pop-and-chew texture, and the shrimp are pre-seasoned with cooking wine to remove any fishiness before being cooked to a springy doneness. Perilla oil and ground perilla seeds merge with the oceanic salinity of the seaweed and shrimp, building a nutty-briny flavor. Seasoned lightly with soup soy sauce and green onion, it is a low-carbohydrate side dish anchored in seafood and sea vegetables.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Trim the thick stems from 180 g fresh tot seaweed and rinse under running water.
Blanch it in boiling water for only 30 seconds, then cool it in cold water and squeeze firmly to remove excess moisture.
- 2Season
Devein 180 g medium shrimp and pat them dry so they sear instead of steaming.
Toss with 1 tablespoon cooking wine and a small pinch of salt, then let them stand for 5 minutes.
- 3Control
Heat a pan over medium heat and add 1.5 tablespoons perilla oil.
Add 1 tablespoon minced garlic and 30 g green onion, then stir-fry for about 30 seconds until fragrant without letting the garlic brown.
- 4Heat
Add the shrimp and spread them in a single layer.
Stir-fry for about 1 minute, just until the edges turn opaque and the shrimp begin to curl, stopping at roughly 70 percent doneness.
- 5Control
Add the blanched tot seaweed and toss quickly over medium heat.
Drizzle in 1 tablespoon soup soy sauce and stir-fry for no more than 2 minutes, so the seaweed stays crisp and pleasantly chewy.
- 6Season
Lower the heat before adding 2 tablespoons ground perilla seeds.
Sprinkle them evenly, toss for 1 more minute to break up clumps, then taste and adjust with a little salt only if the seasoning is weak.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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