Recipe: Perfect Korean Stir-Fried Wakame Stems

Korean Stir-Fried Wakame Stems. Corn syrup, crabmeat, garlic, honey, onion, sea plant stems, sesame oil, sesame seeds, soy sauce, sugar. A wide variety of wakame stems options are available to you, such as variety, product type, and certification. A simple Korean banchan made with spring garlic scapes!

Stir-fried garlic scapes are a simple and delicious spring side. Wakame is the seaweed superfood that fights diabetes, breast cancer, fat gain, hormonal imbalance and more. Wakame is a brown or deep green seaweed that is commonly used in Japanese cuisine. You can cook Korean Stir-Fried Wakame Stems using 10 simple ingredients and 5 simple steps. Here is how you cook yummy food.

Ingredients of Korean Stir-Fried Wakame Stems

  1. Prepare 80 grams of Wakame stem.
  2. Prepare 1 dash of Carrot.
  3. You need 1/2 of Red chili.
  4. You need 1 clove of Garlic.
  5. Prepare 1 tbsp of Sesame oil.
  6. Prepare 1 of heaped tablespoon Soy sauce.
  7. You need 1 dash of Roasted sesame seeds.
  8. You need 1 of Ginger.
  9. You need 2 tbsp of Japanese dashi stock.
  10. Prepare 1 tsp of Sugar.

You can add it to soups, salads, stir fries and more to create delicious and healthy meals. Wakame (the seaweed found in miso soup) is rich in many vitamins and minerals. The addition of wakame and grated zucchini makes this a veggie-packed meal that even the pickiest of eaters will love. Korean stir-fried noodles (chap chae or jap chae) is one of the most popular noodle dishes in Korea, and also seems to be the one that Westerners like best.

Korean Stir-Fried Wakame Stems instructions

  1. Cut the wakame stem into bite sizes. Soak it in water for 2 hours to remove the excess saltiness..
  2. Cut red chili into thin rounds and remove the seeds. Pour sesame oil in a frying pan and stir fry the finely chopped garlic, ginger, and red chili on low heat..
  3. Add the wakame stem (after removing the excess salt), the sugar, soy sauce, and dashi stock to the pan and stir fry..
  4. Stir fry for a while. Add the julienned carrots and cook until the liquid is cooked off. (Be careful not to burn it.).
  5. Once the carrots are tender, sprinkle sesame seeds and it's complete!.

The glass noodles name stems from the fact that the noodles in chap chae become translucent when cooked. They look almost like little spirals of. Can also be made with walnuts or pork instead of dried shrimp. Use just the stems and discard the the stringy parts including the flower buds. Stir around until it's dried out quite a bit and is getting a bit crispy but not burnt.