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
Video Instructions
Main Ingredients
- 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
Directions
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.
Hi, Im Jason from New Zealand and love this recipe. Do you all know how to do BBQ Beef and Chicken?
Cheers,
Jase.
Aeri,
Is this the same kind of dish as seaweed salad that you get at Korean or Japanese restaurants? I’m trying to find the recipe for seaweed salad and was wondering if this is it?
hi Hlee,
Hm… I can’t tell exactly what you tried in the Korean store.. but I can guess… they served different kind of seaweed salad.. I think they use the dried seaweed..same with the one for seaweed soup (birthday soup).. I actually posted the salad recipe too.. click here
http://aeriskitchen.com/2009/08/seaweed-side-dish-미역-초무침miyeouk-chomuchim/
thanks
안녕! I love this 반찬… I asked my 장모 about rinsing the 미역 줄기 and she said that if you rinse it in very warm water then soak it for an hour it will be good to use… What do you think?
Thanks so much!!
Hi, Nick
Nice to meet you~~~ oh.. so your wife is Korean like me ?? hehe.. well .. actually I’ve never tried the way your mother in law does..but moms know about cooking well.. so it must be true.. Try it and tell us if it’s good.. if it works.. it saves time to soak the 미역줄기. thanks ^^
You’re website is very helpful! Thanks you. I was wondering if you use DaShiMa for this recipe?
Hi, Nicci
Nice to meet you !!
aha..do you mean kelp (dashima)?? No~~ it’s different from dashima. It’s seaweed stems. I think you can find this in any Korean store or Asian store. (Refrigerator section) Thanks !!
I’m still learning a lot about seaweed. It is healthy, and I am glad I can add it to my diet. There are different kinds, and I found that I like this dish. This dish has a very light taste, and it reminds me of eating fried zucchini.
Hi, honey~~
It’s very thankful to me that you like ma~~ny Korean food. (not everything though..hehe) Imagine..if you don’t like Korean food at all, huk ~~ @,@ Yep, I will give you more chances to try different kinds of healthy seaweed food later.