Crispy and Delicious Stir-Fried Sea Mustard Stems
Crispy and Delicious Stir-Fried Sea Mustard Stems
A National Side Dish! Easy and Delicious Homemade Sea Mustard Stems
Introducing a recipe for ‘Miyeok Julgi Bokkeum’ (Stir-Fried Sea Mustard Stems), a beloved Korean side dish you can enjoy abundantly at a low cost. We’ll share the secret to making it deliciously without any fishy smell, while preserving its delightful crunch. This recipe makes enough for a family of four, so be sure to give it a try!
Main Ingredients- 300g Sea Mustard Stems (from a standard pack)
- 2 Cheongyang Peppers (or Korean chili peppers)
- 1/2 Onion
Cooking Instructions
Step 1
A typical pack of commercially available sea mustard stems weighs around 300g. Today’s recipe is based on this 300g quantity.
Step 2
Drain the sea mustard stems and rinse them thoroughly under running water 2-3 times to remove excess saltiness. Then, blanch the rinsed stems in boiling water for about 10 seconds. Immediately rinse under cold water and gently squeeze out the excess moisture. This step helps to eliminate any raw smell and maintain a crisp texture.
Step 3
If you prefer a chewier texture, you can simply rinse the stems twice and use their natural saltiness for seasoning. Alternatively, for a softer texture, soak the sea mustard stems in cold water for over 30 minutes to completely remove the salt before cooking and then season to taste. Adjust according to your preference.
Step 4
Finely chop the 2 Cheongyang peppers. If you prefer less heat, Korean chili peppers (gwari gochu) can be used instead. Slice the 1/2 onion thinly into strips.
Step 5
Heat a pan over medium heat, add 2 tablespoons of cooking oil, and sauté 1 tablespoon of minced garlic until fragrant. Be careful not to burn the garlic.
Step 6
Once the garlic is aromatic, add the sliced onions and peppers. Stir-fry until the onions become translucent and their fragrance is released.
Step 7
Now, add the prepared sea mustard stems to the pan and stir-fry to combine well with the other ingredients. If you’ve used the stems’ natural saltiness, add 1 tablespoon of rice wine and adjust the seasoning with fish sauce as needed. If you’ve removed all the salt for a softer texture, add 1 tablespoon of rice wine and 2 tablespoons of fish sauce for seasoning. Just before turning off the heat, stir in 1/2 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds for a delicious finish.
Step 8
Stir-fried sea mustard stems are a fantastic side dish that cooks up quickly! Incorporate this low-calorie, high-fiber ingredient into your meals for a healthy and tasty addition. Make a generous batch, and you’ll have a perfect accompaniment for your rice!
