Stir-fried Seaweed Stems Recipe
My husband loves this side dish, so I bought some salted seaweed stems. Today, I'm preparing a stir-fried seaweed stems recipe. Salted seaweed stems need to have their saltiness removed first. Then, you can add seasoning ingredients such as salt and fish sauce to make up for the lack of flavor and eliminate any fishy smell. It's a simple dish that can be whipped up in no time.
Soak the seaweed stems in cold water to remove the salt, then cut them into bite-sized pieces. Stir-fry minced garlic in cooking oil to make garlic oil, then stir-fry the seaweed stems. This helps to eliminate the fishy smell and makes the stems soft and delicious. It's an easy side dish to stir-fry and season. Let's get started with the seaweed stem stir-fry recipe.
Ingredients:
1 pack (300g) salted seaweed stems
1/2 onion
1/4 carrot (45g)
2-3 red chili peppers
3 tbsp cooking oil
1 tbsp minced garlic
1 tbsp cooking wine
1 tsp fish sauce
Salt to taste
1 tbsp perilla seed powder
1 tbsp perilla oil (or sesame oil)
Sesame seeds (optional)
*Measurement standard: 1 tbsp = 15ml / 1 tsp = 5ml
Instructions:
1. Remove salt from salted seaweed stems:
Prepare one pack (about 300g). Since it's been seasoned with salt for long-term storage, remove the salt before cooking.
Rinse the seaweed stems in water several times to remove the salt from the surface. This alone will remove a significant amount of salt.
Soak the seaweed stems in a bowl of cold water. Soak for about 10 minutes, checking the condition in between. Soaking for too long can remove the natural flavor and make the texture slippery. I usually soak for about 5 minutes, then taste a strand to adjust the time. Once the saltiness is removed, drain the seaweed stems in a colander.
While draining, cut the seaweed stems into bite-sized pieces using scissors, according to their length.
2. Prepare the other ingredients:
Slice 1/2 onion and julienne the carrot. The sweetness of the onion adds flavor and helps to eliminate the fishy smell.
Finely chop the red chili peppers to add a spicy kick. You can omit this if you're cooking for children.
3. Stir-fry:
Heat 3 tablespoons of cooking oil in a frying pan, add 1 tablespoon of minced garlic, and stir-fry to make garlic oil. Be careful not to burn the garlic. Stir-frying with garlic oil helps to eliminate the fishy smell and makes it more delicious.
Add the prepared seaweed stems and 1 tablespoon of cooking wine. Stir-fry with the garlic oil to eliminate any fishy smell.
Stir-fry for about 1-2 minutes to coat the seaweed stems with oil, then add the onion and carrot and stir-fry together.
When the vegetables are combined and the onion starts to become translucent, add 1 teaspoon of fish sauce and a pinch of salt to season. Adjust the salt according to the saltiness of the ingredients. If there's a slight fishy taste, add a pinch or two of sugar.
Stir-fry until the ingredients are cooked to your liking. Then, add 1 tablespoon of perilla seed powder and the chopped chili peppers. Adding a little perilla seed powder adds a nutty flavor and helps to eliminate the fishy smell. You can omit this if you prefer.
When the seaweed stems are cooked to your liking, add 1 tablespoon of perilla oil or sesame oil and a sprinkle of sesame seeds. Stir lightly and turn off the heat. Stir-frying for too long can make the texture tough, so stir-fry until it's tender and has a good texture to finish the stir-fried seaweed stems.
4. Completion:
Simply stir-fry the ingredients to complete the seaweed stem stir-fry. The crunchy texture and savory flavor are delicious with rice as a side dish. My husband eats a whole bowl of rice with just seaweed stems.
Salted seaweed stems are good for both children and adults. Once you make it, you can enjoy it without burden.
Enjoy making delicious stir-fried seaweed stems!
The End!
Source :https://blog.naver.com/firehouse79/224076025885
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