How to make 'Altoran Shin Hyoseop Seaweed Stem Stir-Fried'
You know how to get rid of the fishy taste when you stir-fry seaweed stems, and add perilla powder to make it savory
3 serving
Within 10 minutes
나미다락방
Ingredients
  • a stem of seaweed
    1pack
  • onion
    1ea
  • Garlic
    1spoon
  • chili
    little
  • perilla oil
    3spoon
  • Korean style soy sauce
    2spoon
  • thick soy sauce
    1spoon
  • the liquid of tuna
    2spoon
  • Water
    1cup
  • perilla powder
    3spoon
Video
Cooking Steps
STEP 1/15
It's a pack of seaweed stems sold at the mart.
Because it's salted
We need a process to get rid of salt, right?
STEP 2/15
Soak the rinsed seaweed stems in water for about 20 minutes
If you soak it in cold water for a long time, the unique salty taste disappears.
It is said that 20 to 30 minutes is appropriate for seaweed stems.
STEP 3/15
Shall we prepare onions and garlic?
STEP 4/15
You can prepare 1 spoon of garlic.
I had garlic, so I sliced it thinly.
STEP 5/15
It's been about 20 minutes
Drain and cut into bite-size pieces
STEP 6/15
It's important from here.
Boil water and drink soju or half a cup of refined rice wine
Please put it in
Parboil it for a minute
This process takes away the fishy taste.
STEP 7/15
Bring to a boil for 1 minute and transfer to a strainer
STEP 8/15
3 spoons of perilla oil
Add 1 spoon of garlic and stir-fry it
STEP 9/15
Onion seaweed stem
Add it and stir-fry it enough
STEP 10/15
2 spoons of soy sauce
STEP 11/15
1 spoonful of thick soy sauce
STEP 12/15
2 spoons of tuna fish sauce
STEP 13/15
If it's fried enough, add 1 cup of water and bring to a boil
The water must have boiled down
STEP 14/15
Add 3 spoons of perilla seed powder.
Add perilla powder to suit your taste
STEP 15/15
The stir-fried seaweed stem is done.
1. For the fishy taste of seaweed stems, add rice wine when boiling and blanching 2. If you add perilla seed powder, it's savory and delicious
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