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
Main Ingredients
- 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
Directions
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!
Just tried out the recipe~
I was only able to find frozen seaweed stems, and they were literally coated with alot salt! I soaked them for half a day and I still find it really salty!
But I love the spiciness of the dish – i added three times the peppers
Do you find the taste of the seaweed overpowering the onions and garlic?
hi Rach,
Not only soaking them in water.. you have to wash and rinse them to get rid of the salt before soaking them… i guess you did right. just to make sure..:)
what your question means ?? overpowering the onion and garlic ? that means.. too much garlic and onion flavor ? sorry fo my poor understanding.. if that’s your question.. i love garlic and onion..and maybe that’s why..hehe
Hi Aeri
I only rinsed the seaweed once!.. No wonder.
Actually the opposite, strong seaweed flavour…
I loveeee seaweed though haha
aeri do you know how to make seaweed salad??? the type that Japanese sushi restaurants have
Thnks.
hi XiahJunsulove,
If japanese restaurants serve.. it must be japanese food not Korean.. hehe sorry but..I can’t guess what you exactly mean by.. seaweed salad ? can you describe a little more about the ingredient and the flavor ??? thanks
They have the seaweed salad at the korean market too. Its expensive thats why I wanted to know how to make it. The seaweed stem is much thinner and softer. There is a strong sesame oil smell.
hi XiahJunsulove,
sorry..ㅠ.ㅠ still no clue.. I wondered if you are asking this type of food actually.. it’s sweet and sour..
http://aeriskitchen.com/2009/08/seaweed-side-dish-%EB%AF%B8%EC%97%AD-%EC%B4%88%EB%AC%B4%EC%B9%A8miyeouk-chomuchim/
but you said.. sesame oil smell.. so I lost again.. can’t guess which one you want.. sorry.. ^^;;
thanks for this recipe. loved the non spicy version. will try this one soon!!