There are many kinds of dishes that use seaweed in Korea. This is one of them. The ingredients for this dish are very simple and the way of making it is very easy. Once you make this, you can keep it in the refrigerator and eat it anytime with rice. From Wikipedia, “Seaweed has several important biological activities or applications in biomedicine. Seaweed is also a known source of iodine, an element necessary for thyroid function with deficiencies leading to goitre. It has been asserted that seaweeds may have curative properties for tuberculosis, arthritis, colds and influenza, worm infestations and even tumors. A number of research studies have been conducted to investigate these claims and other effects of seaweed on human health…”
Yield: ½ Quart
Short Korean Lesson
- MiYeok (미역) = Sea vegetable, or edible seaweed
- JulGi (줄기) = Stem
Video Instructions
Main Ingredients
- 2 Cups (7 oz) Salted Seaweed Stems
- ⅛ Onion
- 1½ Tbsp Green Onions
- ½ Tbsp Minced Garlic
- ¼ tsp Sugar
- ½ tsp Sesame Oil
- ½ tsp Sesame Seeds
- Some Oil
Directions
Rinse the salted seaweed stems to remove the salt. Then wash them about 5 to 6 more times. Soak them in water overnight, so that the salt will come out of the seaweed stems. If you skip this step, they will be too salty to eat.
The next day, wash the seaweed stems once more and then drain the water.
If the stems are too thick, divide them with your fingers. Cut the divided stems into 2 to 3 inch lengths.
Slice ⅛ of an onion thinly. Mince 1 Tbsp of garlic. Cut 1 green onion into tiny pieces.
Add some oil in a pan on medium heat. After the pan has heated, add the minced garlic and fry it for 10 seconds.
Add the seaweed stems and fry them for 5 minutes.
Add the onion and green onion. Fry it until the onion has completely cooked.
Add ¼ tsp of sugar and ½ tsp of sesame oil. Taste it, and add a little bit of salt if needed. Lastly, turn off the heat, add ½ tsp of sesame seeds, and stir.
Enjoy this healthy seaweed side dish.
jv4096 says
I’m still learning a lot about seaweed. It is healthy, and I am glad I can add it to my diet. There are different kinds, and I found that I like this dish. This dish has a very light taste, and it reminds me of eating fried zucchini.
Aeri says
Hi, honey~~
It’s very thankful to me that you like ma~~ny Korean food. (not everything though..hehe) Imagine..if you don’t like Korean food at all, huk ~~ @,@ Yep, I will give you more chances to try different kinds of healthy seaweed food later.
Nicci says
You’re website is very helpful! Thanks you. I was wondering if you use DaShiMa for this recipe?
Aeri says
Hi, Nicci
Nice to meet you !!
aha..do you mean kelp (dashima)?? No~~ it’s different from dashima. It’s seaweed stems. I think you can find this in any Korean store or Asian store. (Refrigerator section) Thanks !!
Nick says
안녕! I love this 반찬… I asked my 장모 about rinsing the 미역 줄기 and she said that if you rinse it in very warm water then soak it for an hour it will be good to use… What do you think?
Thanks so much!!
Aeri says
Hi, Nick
Nice to meet you~~~ oh.. so your wife is Korean like me ?? hehe.. well .. actually I’ve never tried the way your mother in law does..but moms know about cooking well.. so it must be true.. Try it and tell us if it’s good.. if it works.. it saves time to soak the 미역줄기. thanks ^^
Hlee says
Aeri,
Is this the same kind of dish as seaweed salad that you get at Korean or Japanese restaurants? I’m trying to find the recipe for seaweed salad and was wondering if this is it?
Aeri Lee says
hi Hlee,
Hm… I can’t tell exactly what you tried in the Korean store.. but I can guess… they served different kind of seaweed salad.. I think they use the dried seaweed..same with the one for seaweed soup (birthday soup).. I actually posted the salad recipe too.. click here
http://aeriskitchen.com/2009/08/seaweed-side-dish-미역-초무침miyeouk-chomuchim/
thanks 🙂
Jason says
Hi, Im Jason from New Zealand and love this recipe. Do you all know how to do BBQ Beef and Chicken?
Cheers,
Jase.
Shine says
Hello Aeri!!!
I am a big fan of yours. I can serve my family with delicous Korean dishes, thanks to you!
How long can the sidedishes stay long at the fridge?
Thank you so much!
Aeri Lee says
hi Shine,
This side dish can last over a week or two. Thanks for your comment. 🙂
mary says
seaweed salad made cold can I just put sugar soy vinegar oil and keep in fridge without having to heat everything thank you
Aeri Lee says
hi mary,
Sorry but ..I think you are talking about a different dish… something like the Japanese seaweed stem salad..like this one..
https://www.google.com/search?q=japanese+seaweed+salad&client=safari&rls=en&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjB5–8rZnXAhUI7YMKHUfmBlEQ_AUICygC&biw=1634&bih=943#imgrc=DkCtXN2wDMhzZM:
am I right??
ric ike says
How long can i keep this recipe in the fridge, after cooking? Or Should i eat it all within two days?
ric ike says
found reply above … 2 – 3 weeks in the fridge? thanks ….
also liked the comment on soaking in warm water for an hour being sufficient … wonder if that would release too much of the nutrients into the water on rinsing?
AeriLee says
Hi Ric,
I think… it will be still nutritious..and actually can be better to remove all the salt more.. Thanks
AeriLee says
Hi Ric,
I’m very sorry for the late reply. You can keep it for over a week to eat this recipe. Thanks
ric ike says
are you still active and answering questions?
AeriLee says
Hi Ric,
oops.. yes.. I still active and answer questions.. sorry again for the late reply.