Korean
Korean - Banchan
Miyeok Julgi Bokkeum
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400g salted seaweed stems (miyeok julgi), rinsed and drained
- • 3 cloves garlic, minced
- • 1 tbsp gochugaru (Korean chili flakes)
- • 1 tbsp soy sauce
- • 1 tsp sugar
- • 1 tbsp toasted sesame oil
- • 1 tsp toasted sesame seeds
- • 1 tbsp vegetable oil
Preparation Steps
1
Phase 1
Rinse the salted seaweed stems under cold water several times, then soak for 10 minutes; drain and squeeze dry.
2
Phase 2
Slice the stems into 5cm lengths if they are long.
3
Phase 3
Heat vegetable oil in a pan over medium heat and sauté the garlic and gochugaru until fragrant.
4
Phase 4
Add the seaweed stems and stir-fry for 3-4 minutes until glossy.
5
Phase 5
Add soy sauce and sugar, tossing until absorbed and lightly caramelised.
6
Phase 6
Off the heat, toss with sesame oil and sesame seeds; serve at room temperature.