Savory and Delicious Miyeokbokkeum: A Traditional Korean Seaweed Stir-fry Recipe

Ingredients

  • 1 small pack of dried miyeok (seaweed), approximately 50 grams
  • 1 tablespoon sesame oil
  • 2 cloves garlic, finely minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sugar
  • 1 cup of sliced onions
  • 1 red or green chili pepper, sliced (optional)
  • 1 tablespoon of sesame seeds
  • Pepper to taste

Steps and instructions

  1. Soak the dried miyeok in cold water for 10-20 minutes until it becomes soft.
  2. Once softened, rinse the miyeok in cold water a few times and drain it.
  3. Cut the hydrated miyeok into bite-sized pieces.
  4. In a pan, heat the sesame oil over medium heat.
  5. Add the minced garlic and fry for a minute until fragrant.
  6. Add the sliced onions and optional chili pepper, sauté until the onions are translucent.
  7. Add the drained miyeok to the pan, stir fry for a few minutes.
  8. Add the soy sauce, oyster sauce, sugar, and pepper to the pan. Stir well to ensure the miyeok is evenly coated.
  9. Continue to stir fry the mixture for another 5-7 minutes until the miyeok is fully cooked and the flavors are well blended.
  10. Turn off the heat, and sprinkle the sesame seeds on top before serving.

Tools for making

  • Pan - You will need a frying pan or skillet to cook the miyeokbokkeum.
  • Knife - A knife will be necessary for cutting the miyeok and other ingredients.
  • Cutting Board - You will need a cutting board to safely chop the ingredients.
  • Spatula - A spatula or wooden spoon will be useful for stirring and flipping the miyeokbokkeum.
  • Bowl - A bowl will be needed to soak and rinse the dried miyeok.
  • Measuring Spoons - Measuring spoons will be necessary to accurately measure the sesame oil, soy sauce, oyster sauce, sugar, and sesame seeds.

Recipe variations

  • Add thinly sliced carrots or bell peppers for extra color and flavor.
  • Include mushrooms such as shiitake or oyster mushrooms for a different texture.
  • Add sliced beef, chicken, or shrimp to make it a meaty dish.
  • For a vegetarian option, substitute the oyster sauce with vegetarian oyster sauce or mushroom sauce.
  • Try using coconut aminos instead of soy sauce for a gluten-free version.
  • Add a teaspoon of gochujang (Korean chili paste) for a spicy kick.
  • Garnish with green onions or cilantro for added freshness.
  • For a richer flavor, drizzle a teaspoon of toasted sesame oil just before serving.
  • Experiment with different seasonings like ginger, fish sauce, or rice wine vinegar to customize the taste.
  • Serve it over steamed rice or as a side dish to complement a main course.

Recipe overview

Miyeokbokkeum is a delicious and healthy Korean side dish made primarily from sautéed seaweed, or miyeok. This flavorful dish is easy to prepare and packed with nutrients, making it a favorite in Korean households. Seaweed is known for its health benefits, including high iodine and fiber content. Our version of this recipe also includes aromatic garlic, savory soy and oyster sauce, crunchy onions, and a sprinkle of sesame seeds for an extra burst of flavor. Optionally, you can add a touch of heat with some sliced chili pepper. This dish is not only a delight to your palate but also a wonderful contribution to a balanced diet. So let's get cooking and bring a taste of Korea to your table!

Common questions

  1. Can I use fresh miyeok instead of dried miyeok? No, this recipe specifically calls for dried miyeok. Fresh miyeok has a different texture and taste that may not work well in this dish.
  2. Can I substitute oyster sauce with another ingredient? Yes, if you prefer to omit oyster sauce, you can use fish sauce or hoisin sauce as a substitute. However, keep in mind that it will alter the flavor of the dish.
  3. Is it necessary to soak the miyeok before cooking? Yes, soaking the dried miyeok is essential to rehydrate it and make it soft before cooking. This ensures that the miyeok has a pleasant texture in the final dish.
  4. Can I adjust the amount of chili pepper to make it spicier or milder? Absolutely! You can adjust the amount of chili pepper according to your personal preference for spice. Add more for extra heat or reduce the amount for a milder version.
  5. How long does it take to cook the miyeok? It usually takes around 5-7 minutes of stir-frying after adding the miyeok to the pan. This allows the miyeok to cook fully and absorb the flavors of the other ingredients.

Serving dishes and utensils

Origin stories

Miyeokbokkeum, a savory and delightful dish made with sautéed seaweed, is a staple in Korean cuisine. Its key ingredient, miyeok, also known as wakame or sea mustard, holds a special significance in Korean culture. It is traditionally served to mothers after childbirth due to its high content of calcium and iodine, nutrients essential for postnatal recovery. This tradition stems from an ancient tale where a mother whale fed her newborn calf with miyeok to regain its strength. Thus, miyeokbokkeum, beyond its delightful taste, carries the warmth and care of Korean mothers, making it more than just a simple dish, but a symbol of love and nurturing.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.