Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Seasoned Seaweed Stems, Once I Learned This Is Tastier Than Stir-Frying, I've Been Making It This Way Ever Since
- Cook time
- 40 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 3
Ingredients
Tap to check offServes 3
Steps
Rinse the salt-preserved seaweed several times in cold water to remove the salt
Soak in cold water for 30 minutes to draw out the remaining saltiness from the seaweed
Blanch the seaweed stems in boiling water for 20 seconds, then quickly rinse in cold water
Squeeze out moisture from the seaweed stems, cut into bite-sized pieces, slice the onion, and julienne the carrot
Place all prepared ingredients in a bowl, add gochujang, doenjang, plum extract, vinegar, and minced garlic, and toss to combine
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