Savory Stir-Fried Sea Vegetable Stems (Miyeok Julgi Bokkeum) – Baek Jong Won’s Style
The Ultimate Rice Thief! Baek Jong Won’s Simple & Nutritious Miyeok Julgi Bokkeum Recipe
Today, I’m sharing a recipe for a delicious side dish that’s often served in restaurants – the ‘rice thief,’ Baek Jong Won’s Miyeok Julgi Bokkeum! Sea vegetable stems are an excellent and affordable ingredient, packed with flavor and nutrients, making them a perfect choice for banchan. Let’s learn how to make this easy, healthy, and delicious rice-thief dish together!
Main Ingredients
- 300g Sea vegetable stems (Miyeok Julgi)
- A moderate amount of carrot (julienned)
- 1/2 Onion (julienned)
- 1 Tbsp Minced garlic
- 0.5 Tbsp Soy sauce for soup (Guk-ganjang)
- 1 Tbsp Sesame oil
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
Prepare 300g of sea vegetable stems purchased from the market. Rinse the stems thoroughly under clean running water several times to remove excess salt. Then, soak them in cold water for about 15 minutes to further extract the saltiness.
Step 2
Wash the carrot and onion under running water. Once clean, julienne them (cut into thin matchsticks) and set them aside for later use in the dish.
Step 3
After soaking, squeeze out as much water as possible from the sea vegetable stems using your hands. This step is crucial to prevent the dish from becoming watery and to achieve a better texture.
Step 4
Cut the squeezed sea vegetable stems into bite-sized pieces, about 5-7 cm long. Cutting them to a manageable length will make them easier to eat.
Step 5
Now, let’s start stir-frying! Heat your pan and add a generous amount of cooking oil. Once the pan is warm, add 1 tablespoon of minced garlic and stir-fry over medium-low heat until fragrant. Be careful not to burn the garlic.
Step 6
As the garlic aroma begins to release, add the julienned carrots and onions. Stir-fry them together until they soften slightly and their flavors meld with the garlic.
Step 7
When the edges of the onions start to turn translucent and appear cooked, add the prepared sea vegetable stems to the pan. Stir-fry everything together until well combined.
Step 8
Continue to stir-fry for about 2-3 minutes after adding the sea vegetable stems. Once the ingredients are cooked to your liking, add 0.5 tablespoon of soy sauce for soup to enhance the savory flavor and stir-fry once more to distribute it evenly.
Step 9
Taste the dish and adjust the seasoning if necessary by adding a tiny bit more soy sauce or salt. Finally, drizzle in 1 tablespoon of sesame oil and sprinkle with sesame seeds for garnish. Wasn’t that incredibly simple?
Step 10
Voilà! Your delicious Baek Jong Won-style Miyeok Julgi Bokkeum is ready. This simple recipe yields a sea vegetable stem dish that’s not too salty, yet packed with savory depth, making it a fantastic side for rice. Its chewy texture and complete lack of fishiness make it enjoyable for everyone. By making a generous batch, you’ll have a convenient and nutritious side dish ready anytime. This healthy and tasty banchan is a true rice thief, so give this Baek Jong Won Miyeok Julgi Bokkeum a try! 🙂
