Spicy salted seaweed stem bokkeum is another delicious way to eat seaweed stems. I’ve posted non-spicy seaweed stem bokkeum before. Once you make this, you can serve it for several weeks as a side dish. For this recipe, I used Sempio Youndoo for flavoring. If you don’t have Youndoo, you can add a little bit of salt and/or soy sauce depending on your tastes. The slightly spicy and garlicky flavor makes this seaweed stem dish very tasty. Try it someday. 🙂
Yield: 2 Cups
Short Korean Lesson
- MiYeok (미역) = Seaweed
- JulGi (줄기) = Stem
- 1½ Cup Salted Seaweed Stems (7oz)
- ½ Cup Onion
- 2 Tbsp Cooking Oil
- 1 Tbsp Red Hot Pepper
- ½ Tbsp Garlic
- ½ Tbsp Hot Pepper Powder
- ½ Tbsp YounDoo (or Some Salt or Soy Sauce)
- 1 tsp Sesame Seeds
Rinse 1½ cup of salted seaweed stems in cold water at least twice to help get rid of the salt, and then soak them in water overnight. If you do not soak the seaweed stems long enough, they will be too salty to eat.
If the stems are too thick, divide them with your fingers.
Cut the divided stems into 2 to 3 inch lengths.
Slice ½ cup of an onion thinly and cut ½ Tbsp of red hot pepper thinly.
Add 1 Tbsp of cooking oil in a pan. Once it has heated, add ½ Tbsp of minced garlic and the hot pepper. Fry for 10 seconds on high.
Mix in the seaweed stems, onion, 1 Tbsp of cooking oil, and ½ Tbsp of red pepper powder. Fry for about 10 minutes on medium-high.
Add 1 Tbsp of YounDoo and 1 tsp of sesame seeds. Fry one more minute. If you do not have YounDoo, adjust the taste with salt or soy sauce.
You can keep this in the refrigerator for about 2 weeks. It taste good both when it is hot or cold. Enjoy! 🙂