Stir-Fried Seaweed Stems - Rubbing with Soju Eliminates All Fishy Smell

Steps

1. 1

   Wash salted seaweed in cold water 3~5 times to remove salt.

2. 2

   Soak in cold water for 30 minutes to remove remaining saltiness.

3. 3

   Rub with 1 glass of soju, then blanch in boiling water for only 10 seconds.

4. 4

   Rinse with cold water to cool down, then cut into bite-sized pieces.

5. 5

   Slice the onion, julienne the carrot, and thinly slice the cheongyang chili.

6. 6

   Heat 1T minced garlic and 2T cooking oil in a pan over medium heat and stir-fry until translucent.

7. 7

   Stir-fry onion and carrot first.

8. 8

   Increase to high heat, add seaweed stems, 1T soup soy sauce, 1 pinch of fine salt, deseeded cheongyang chili, and 1T perilla oil, and stir-fry lightly.