Sautéed sea plant

Edible sea vegetable or (“sea plant”) miyeok (미역) is a very healthy food that contains high levels of calcium, iodine, vitamins, and other minerals. It is called “wakame” in Japanese, “qundaicai” in Chinese, and “fougère des mer” in French. In Korean cuisine, it’s usually used for soup or salads.

Julgi (줄기)  is “stem” in Korean, so miyeok julgi bokkeum means “sautéed sea plant stems.” Many people like the texture of the miyeok stems because they are chewy and a little crunchy. This side dish is one of the most popular Korean dosirak side dishes.

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.

Ingredients

Miyeok stems (1 pound package), onion, garlic, corn syrup (or sugar, honey), soy sauce, onion, toasted sesame oil, roasted toasted sesame seeds, and artificial crabmeat (optional).

Directions

1. Open a package of miyeok julgi (1 pound) with scissors. Rinse it in cold water a couple of  times until all the salt is gone. Soak it in cold water for 10 minutes.
2. Boil about 8 cups of water in a pot.
3. Drain the miyeok julgi and put them into a pot of boiling water.
4. Blanch them for 20 seconds.
5. Rinse in cold water, strain, cut them into bite size pieces, and set aside.
6. Mince 2 cloves of garlic and slice half of a medium-sized onion. Set them aside.
7. Split 3 sticks of crabmeat lengthwise into threads with your fingers. Cut them into bite size pieces and set aside.
   *tip: sometimes, if some miyeok julgi is not shredded thinly,  split thinly with your fingers
8. Heat up a pan over medium high heat. Add some vegetable oil.
9. Add the minced garlic and sliced onion. Stir it with a wooden spoon for 10 seconds, and then add miyeok julgi.
10. Keep stirring for about 3 minutes.
11. Add 1 tbs soy sauce, 2 ts corn syrup (mulyeot), and the crabmeat threads. Sautée another minute.
12. Turn the heat off and add 2 ts of toasted sesame oil.

Transfer to a serving plate and sprinkle some sesame seeds on top.

Print recipe