Miyeokjulgibokkeum || Stir-fried Seaweed Stems, Korean-style Sautéed Seaweed Stems, Sautéed Sea Plant, 炒海带丝, 炒海帶絲, 茎ワカメ炒め, 미역줄기볶음 4

Miyeok-julgi Bokkeum, or Korean-style sautéed seaweed stems, is a popular and healthy side dish in Korean cuisine. It’s a simple yet flavorful dish that’s packed with nutrients like iodine, calcium, and iron.

Ingredients:

• Dried miyeok julgi (seaweed stems)
• Soy sauce
• Sesame oil
• Garlic
• Red pepper flakes
• Sugar
• Sesame seeds

Instructions:

1. Prepare the Seaweed Stems:
   • Soak the dried miyeok julgi in cold water for about 15-20 minutes, or until softened.
   • Drain the water and cut the seaweed stems into bite-sized pieces.
2. Sauté the Seaweed:
   • Heat sesame oil in a pan over medium heat.
   • Add minced garlic and sauté until fragrant.
   • Add the prepared seaweed stems and stir-fry until they are evenly coated with oil.
   • Season with soy sauce, sugar, and red pepper flakes to taste.
   • Continue to stir-fry until the seaweed is cooked through and slightly crispy.
3. Finish and Serve:
   • Add sesame seeds for extra flavor and texture.
   • Serve hot as a side dish with rice and other Korean dishes.

Tips:

• Miyeok-julgi Bokkeum can be stored in an airtight container in the refrigerator for up to a weekerve the eggs with the remaining soy sauce broth, or store them in the refrigerator for up to a week.
• For a spicier dish, add more red pepper flakes.
• If you prefer a sweeter flavor, add more sugar.
• You can also add other vegetables like carrots or onions to the dish.