Sautéed Sea Mustard Stem Stir-fry
Sautéed Sea Mustard Stem Stir-fry
A National Side Dish! Chef Lee Bo-eun’s Sea Mustard Stem Stir-fry Recipe: Enjoy Two Versions Loved by Both Kids and Adults. Clean Taste with Cooking Wine to Remove Fishiness! Perfect as a Diet Side Dish, Rich in Dietary Fiber!
Are you hesitant to make sea mustard stem stir-fry, a popular Korean side dish, due to its fishy smell? Try this recipe by Chef Lee Bo-eun: just marinate it in cooking wine for 10 minutes before stir-frying! You can easily make a clean and delicious sea mustard stem stir-fry without any unpleasant odors. It’s perfect as a rice-pairing side dish or a healthy diet option.
Main Ingredients- 300g prepared salted sea mustard stems
- 3 Tbsp white parts of green onion (minced finely or thinly sliced)
- 1/2 medium onion (thinly sliced)
- A small amount of carrot (thinly sliced)
- 3 Tbsp cooking oil
Removing Fishiness & Marinating Sea Mustard Stems- 1/4 cup cooking wine (e.g., Mirin)
- 2 cups water
Seasoning Sauce- 1 Tbsp dark soy sauce
- 1 Tbsp regular soy sauce
- 1 Tbsp plum extract
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds (for garnish)
- 1/4 cup cooking wine (e.g., Mirin)
- 2 cups water
Seasoning Sauce- 1 Tbsp dark soy sauce
- 1 Tbsp regular soy sauce
- 1 Tbsp plum extract
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Rinse the salted sea mustard stems under running water to remove the saltiness. Place them in a bowl and rub them vigorously with your hands, rinsing 3-4 times until clean. Finally, soak them in cold water for about 10 minutes.
Step 2
After rinsing thoroughly, drain the sea mustard stems and cut them into bite-sized pieces, about 5cm long. Cutting them to a manageable length makes them easier for children to eat.
Step 3
Place the cut sea mustard stems in a bowl with 2 cups of water and 1/4 cup of cooking wine. Let them marinate for exactly 10 minutes. This step helps to eliminate any fishy odors while enhancing the flavor.
Step 4
Thinly slice the white parts of the green onion. Slicing them thinly allows their aroma to infuse better and improves their texture when stir-fried.
Step 5
Peel and thinly slice the half onion. The sweetness of the onion complements the sea mustard stems well.
Step 6
Thinly slice the carrot as well. This adds color and a pleasant crunch. Be careful not to add too much carrot.
Step 7
Heat 3 Tbsp of cooking oil in a pan over medium-low heat. Add the thinly sliced green onions and slowly stir-fry to create fragrant green onion oil. It’s important to fry until the aroma is rich.
Step 8
Once the green onion oil is fragrant, squeeze out the excess liquid from the marinated sea mustard stems and add them to the pan. Stir-fry quickly over high heat for about 3 minutes. Be mindful not to overcook, as they can become tough.
Step 9
After briefly stir-frying the sea mustard stems, add the sliced onion, carrot, and 1 Tbsp of minced garlic. Continue to stir-fry until the vegetables are tender.
Step 10
Once the vegetables are partially cooked, add 1 Tbsp dark soy sauce, 1 Tbsp regular soy sauce, and 1 Tbsp plum extract. Stir-fry to combine all the ingredients evenly. Taste and add more soy sauce if needed.
Step 11
Finally, stir in 1 Tbsp of sesame oil and a pinch of toasted sesame seeds. Mix well, and your delicious sea mustard stem stir-fry is ready! Serve it with a bowl of hot rice for a wonderful meal.
