Simple Way to Prepare Favorite Korean Stir-Fried Wakame Stems

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, korean stir-fried wakame stems. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Korean Stir-Fried Wakame Stems is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Korean Stir-Fried Wakame Stems is something which I’ve loved my entire life.

Pour sesame oil in a frying pan and stir fry the finely chopped garlic, ginger, and red chili on low heat. Add the wakame stem (after removing the excess salt), the sugar, soy sauce, and dashi stock to the pan and stir fry. Add the julienned carrots and cook until the liquid is cooked off. Miyeok Julgi is the stem of the Sea Mustard.

To get started with this recipe, we must first prepare a few ingredients. You can have korean stir-fried wakame stems using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Korean Stir-Fried Wakame Stems:

1. Get 80 grams Wakame stem
2. Take 1 dash Carrot
3. Prepare 1/2 Red chili
4. Make ready 1 clove Garlic
5. Prepare 1 tbsp Sesame oil
6. Make ready 1 heaped tablespoon Soy sauce
7. Get 1 dash Roasted sesame seeds
8. Get 1 Ginger
9. Prepare 2 tbsp Japanese dashi stock
10. Get 1 tsp Sugar

You can get this main ingredient "miyeok julgi" at a Korean grocery store. It's usually sold in a package preserved with lots of sea salt. Miyeok (미역), also known as wakame, is an edible brown sea vegetable that is highly nutritional. Muchim (무침) means mixed with seasonings.

Instructions to make Korean Stir-Fried Wakame Stems:

1. Cut the wakame stem into bite sizes. Soak it in water for 2 hours to remove the excess saltiness.
2. Cut red chili into thin rounds and remove the seeds. Pour sesame oil in a frying pan and stir fry the finely chopped garlic, ginger, and red chili on low heat.
3. Add the wakame stem (after removing the excess salt), the sugar, soy sauce, and dashi stock to the pan and stir fry.
4. Stir fry for a while. Add the julienned carrots and cook until the liquid is cooked off. (Be careful not to burn it.)
5. Once the carrots are tender, sprinkle sesame seeds and it's complete!

Miyeok (미역), also known as wakame, is an edible brown sea vegetable that is highly nutritional. Muchim (무침) means mixed with seasonings. Muchim (무침) means mixed with seasonings. Seaweed contains high levels of iodine, calcium, magnesium, iron, protein, fiber, vitamins, antioxidants, and detoxifying properties. When they are sold in Korean grocery stores they are usually stacked and well organized to show off the long stems, which are the most delicious.

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