Stir-fried Seaweed Stems: This One-Dollar Ingredient Makes the Best Rice Side Dish Once You Remove the Salt

Steps

1. 1

   Rinse the salted seaweed by changing the water 4 times, kneading it vigorously each time

2. 2

   Soak the seaweed stems in cold water for 10 minutes to remove remaining saltiness, then prepare the onion

3. 3

   In a seasoning bowl, combine gochujang 1T, dark soy sauce 1T, sugar 1T, minced garlic 1T, and water 2T to make the sauce

4. 4

   Cut the seaweed stems into bite-sized pieces

5. 5

   Heat cooking oil 2T in a pan, add seaweed stems, onion, and mirin 2T, and stir-fry for 1 minute

6. 6

   Add the sauce and stir-fry for 2 minutes, then turn off heat and drizzle sesame oil 0.5T and sprinkle sesame seeds