Korean salad Miyeokchulgi
Origin of the recipe
"Miyokchulgi" simply means "seaweed stems," or seaweed. Seaweed is very popular in Far Eastern cuisine because it doesn't require special cultivation and is easy to obtain. Not only are they delicious, but they are also rich in nutrients, and when combined with vegetables, the benefits are even more numerous. This warm seaweed salad is very easy to prepare, allowing you to experience the exotic flavors of Asia without leaving home.
What do you need for cooking?
Ingredients
-
Seaweed
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Onion
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Carrot
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Capsicum
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Garlic
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Vegetable oil
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Soy sauce
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Fish sauce
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Sugar
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Salt
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Sesame oil
Kitchen utensils
- Knife
- Board
- Bowl
- Plate
- Pan
- Sieve
Step-by-step recipe
Step 1:
Place the seaweed in a bowl, cover with water and leave to soak for 20 minutes.
Step 2:
Cut the onion into strips, mince the garlic, slice the carrots into very thin strips, and cut the peppers diagonally into rings. Set the chopped ingredients aside without mixing.
Step 3:
Rinse the seaweed again and place in a colander, allowing excess water to drain.
Step 4:
Cut the seaweed into 4-5 cm lengths.
Step 5:
Place the frying pan on the stove, pour in some oil and add the garlic.
Step 6:
Let the garlic fry a little and release its flavor.
Step 7:
Add seaweed to the pan and fry, stirring constantly.
Step 8:
When the seaweed begins to soften, add soy sauce, fish sauce, sugar and stir.
Step 9:
Add salt and fry for 4-5 minutes.
Step 10:
Add chopped vegetables to the fried seaweed and stir.
Step 11:
Fry the vegetables for another 3 minutes.
Step 12:
Add sesame oil and turn off the heat. Stir.
Step 13:
Sprinkle the salad with sesame seeds and enjoy!
Cooking tips
If you're using dried seaweed, use 15-20 grams before soaking. This recipe uses salted seaweed, so it's soaked to remove excess salt.
If you have seaweed in strips, you will need to cut them into strips.
You don't have to add fish sauce to the dish; it's an acquired taste and not suitable for vegetarians.
