There are many kinds of dishes that use seaweed in Korea. This is one of them. The ingredients for this dish are very simple and the way of making it is very easy. Once you make this, you can keep it in the refrigerator and eat it anytime with rice. From Wikipedia, “Seaweed has several important biological activities or applications in biomedicine. Seaweed is also a known source of iodine, an element necessary for thyroid function with deficiencies leading to goitre. It has been asserted that seaweeds may have curative properties for tuberculosis, arthritis, colds and influenza, worm infestations and even tumors. A number of research studies have been conducted to investigate these claims and other effects of seaweed on human health…”
Yield: ½ Quart
Short Korean Lesson
- MiYeok (미역) = Sea vegetable, or edible seaweed
- JulGi (줄기) = Stem
- 2 Cups (7 oz) Salted Seaweed Stems
- ⅛ Onion
- 1½ Tbsp Green Onions
- ½ Tbsp Minced Garlic
- ¼ tsp Sugar
- ½ tsp Sesame Oil
- ½ tsp Sesame Seeds
- Some Oil
Rinse the salted seaweed stems to remove the salt. Then wash them about 5 to 6 more times. Soak them in water overnight, so that the salt will come out of the seaweed stems. If you skip this step, they will be too salty to eat.
The next day, wash the seaweed stems once more and then drain the water.
If the stems are too thick, divide them with your fingers. Cut the divided stems into 2 to 3 inch lengths.
Slice ⅛ of an onion thinly. Mince 1 Tbsp of garlic. Cut 1 green onion into tiny pieces.
Add some oil in a pan on medium heat. After the pan has heated, add the minced garlic and fry it for 10 seconds.
Add the seaweed stems and fry them for 5 minutes.
Add the onion and green onion. Fry it until the onion has completely cooked.
Add ¼ tsp of sugar and ½ tsp of sesame oil. Taste it, and add a little bit of salt if needed. Lastly, turn off the heat, add ½ tsp of sesame seeds, and stir.
Enjoy this healthy seaweed side dish.