How to make stir-fried seaweed stems / Make side dishes
I don't know if it's because I ate a lot of packaged food with delivery food The kids had an allergic reaction once in a while. So I've been working hard on home-cooked meals. It's filling to make side dishes and soups from time to time. If I put it in bibimbap today It's like licorice If you make it, it can be a reliable side dish I'll show you how to make 'Stir-fried Seaweed'. Shall we make it together?
4 serving
Within 30 minutes
라피네
Ingredients
  • salted seaweed
    300g
  • onion
    1/2ea
  • Cooking oil
    3T
  • crushed garlic
    1T
  • Water
    50ml
  • thick soy sauce
    2T
  • cooking wine
    2T
  • Sesame oil
    2T
  • Sesame
    little
Cooking Steps
STEP 1/13
I bought salted seaweed at the mart.
STEP 2/13
If you rinse the seaweed stem 2-3 times in water, you can see that the bottom of your cheek is full of salt.
Shake off the salt and soak it in water to remove the remaining saltiness.
STEP 3/13
In my experience, about 20 minutes is appropriate to take out the salty taste.
After 20 minutes, I'm going to eat a bit of seaweed
It's not salty, but it tastes better when you cook it later.
If you soak it for a longer time, the salty taste of the seaweed stems can be gone, making it bland and rather fishy.
I think it's important to call the seaweed stem.
STEP 4/13
Chop the onions while removing the salty taste from the seaweed stems.
If you have carrots, it's good to color them, so you can prepare a little.
STEP 5/13
Soak it for about 20 minutes and wash it quickly
Rinse on a strainer and drain.
And cut it into bite-size pieces.
STEP 6/13
Grease the pan
STEP 7/13
Add 1T of minced garlic and stir-fry until it smells like garlic.
STEP 8/13
Then, add the seaweed stem
Stir-fry until garlic oil is coated
STEP 9/13
Add 2T of cooking wine to remove the fishy smell from the seaweed stems.
STEP 10/13
Add chopped onions and stir-fry, and when the onions are slightly cooked, add 50ml of water and stir-fry until the seaweed stems are moist.
Keep the heat medium and low
STEP 11/13
Stir-fry 2T of thick soy sauce and 2T of sesame oil and finish it with sesame seeds.
STEP 12/13
It's stir-fried seaweed that's not fishy.
It's one of the ingredients that my husband finds every time he eats bibimbap.
If you add stir-fried seaweed stems when you eat bibimbap with vegetables, the texture is art.
STEP 13/13
If you keep the time when the seaweed stems are called, you're half successful!!
Make it delicious and eat it^^
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