Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Stir-Fried Seaweed Stems, Stir-Frying Without Boiling First Kept the Satisfying Crunchy Texture
- Cook time
- 40 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Rinse the salted seaweed several times in cold water to remove salt, then soak in cold water for 30 minutes to remove excess saltiness.
Cut the seaweed stems into bite-sized pieces.
In a bowl, mix the cut seaweed with 1T of mirin.
Julienne the onion and carrot.
Heat 1T cooking oil and 1T perilla oil in a pan, add the seaweed stems, and stir-fry for 1 minute.
Add onion, carrot, minced garlic 1T, and dark soy sauce 1T, and stir-fry for 3 minutes.
Ad
You might also like
Gochujang Anchovy Stir-fry, Tossing in a Cooked Sauce Without Corn Syrup Makes It Just Right and Not Cloying
요리왕비룡 Korean Food Cooking
Sukyuk Boiled Pork - Simmering with Asian Pear and Doenjang Leaves Zero Gamey Odor
요리왕비룡 Korean Food Cooking
Stir-Fried Shiitake Mushrooms, Using Only Salt and Perilla Oil Instead of Soy Sauce Really Brings Out the Aroma
요리왕비룡 Korean Food Cooking
Seasoned Dried Pollack Strips, Tossing While the Sauce Is Still Hot Made the Seasoning Just Right
요리왕비룡 Korean Food Cooking
Stir-fried King Oyster Mushrooms: Just One Spoonful of Oyster Sauce Makes It Taste Like Meat
요리왕비룡 Korean Food Cooking