Crispy Seaweed Jangjorim: The Best Cooking Secrets Recipe
Crispy Seaweed Jangjorim: The Best Cooking Secrets Recipe
Chef Sun Mi-ja’s Secret to Delicious Braised Dried Seaweed (Miyok Jaban)
Hello there! Just like the saying ‘rice power is national power,’ a single delicious side dish can complete a hearty meal. Seaweed, often enjoyed by mothers after childbirth, is a fantastic ingredient that stores well when dried, making it convenient to use anytime. Today, we’ll be making ‘Miyok Jaban’ using the secret recipe from Chef Sun Mi-ja, featured on ‘The Best Cooking Secrets.’ The savory flavor of dried seaweed combined with the crispiness of almonds creates the perfect banchan to stimulate your appetite. I’ll guide you step-by-step, so even beginners can easily follow along. Let’s make some delicious Miyok Jaban!
Main Ingredients- 30g dried seaweed (in dry state)
- 3 Tbsp cooking oil
- 20g sliced almonds
- 2 Tbsp sugar
- 2 Tbsp water
- 1 tsp honey (acacia honey or other honey)
Cooking Instructions
Step 1
First, prepare 30g of dried seaweed. Cut it into pieces that are a suitable size for cooking. Be careful not to cut it too thinly, as it might crumble when stir-fried.
Step 2
Prepare 20g of sliced almonds, which will add a nutty texture. Sliced almonds work better in this dish than whole almonds.
Step 3
Lightly toast the prepared sliced almonds in a dry pan over low heat until fragrant, being careful not to burn them. Alternatively, spread the sliced almonds on a plate lined with paper towels and microwave for 30 seconds to 1 minute. This removes any moisture and any stale smell from being stored in the freezer, making them even tastier.
Step 4
Now, let’s stir-fry the seaweed. Pour 3 Tbsp of cooking oil into a pan. Add the cut dried seaweed and stir-fry it as if deep-frying. Fry until you hear a crackling sound, which will ensure a crispy texture.
Step 5
Drain the excess oil from the fried seaweed using a sieve. This will result in a less greasy and more savory seaweed jangjorim.
Step 6
Next, let’s make the delicious seasoning. In a small bowl, combine 2 Tbsp water, 2 Tbsp sugar, and 1 tsp honey. The recipe used acacia honey for a darker color, but you can use any type of honey you have at home.
Step 7
Add the seasoning ingredients to the pan and bring to a boil over low heat. Once the sugar has dissolved and the mixture starts to thicken slightly, add the drained fried seaweed while there’s still a little moisture left. Stir-fry to coat the seaweed evenly with the sauce.
Step 8
Quickly stir-fry to ensure the seaweed and sauce are well combined. At this stage, the basic form of the seaweed jangjorim is complete.
Step 9
Finally, turn off the heat and mix in the toasted sliced almonds. The residual heat is enough to meld the flavors, so there’s no need to overcook. And there you have it – the perfect Crispy Seaweed Jangjorim from ‘The Best Cooking Secrets’! Serve it over warm rice and enjoy!
