Miyeok Julgi Bokkeum (Stir-fried Seaweed Stems)
コリコリ食感の無限ループ！緑色の茎わかめ炒め
Description
Stir-fried seaweed stems. A ubiquitous green Banchan. Crunchy, julienned kelp stems sautéed vigorously in sesame oil and garlic until aromatic.
Classification: Healthy, Stir-fry, Classic Side, Texture
Shops selling Miyeok Julgi Bokkeum (Stir-fried Seaweed Stems)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Seaweed stems(Salted)
- Minced garlic
- Sesame oil
- Light soy sauce(or Salt)
- Sesame seeds
Instructions
- Desalt salted seaweed stems in water.
- Chop, sauté for a long time in generous sesame oil and minced garlic to remove sea odor.
Learn more Substitutes, pairings, tips
Key spices
Sesame oil、Garlic、Ocean aroma
Substitutes at Japanese supermarkets
Japanese salted seaweed stems
Pairing
White Rice / Palate cleanser for Jjigae
Trivia
[Cooking Hack] Korean mothers sauté it for a long time with 'extra sesame oil and garlic' to completely eradicate any raw ocean smell.
Eating tips & etiquette
[Unique Eating] On a table full of red spicy dishes, this non-spicy, purely 'sesame-nutty and crunchy' side dish provides the ultimate palate relief.
Allergen
Seaweed, Sesame, Soy