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Contents
Can you eat salted seaweed?
Rinse the salted seaweed stems to remove the salt. Then wash them about 5 to 6 more times. Soak them in water overnight, so that the salt will come out of the seaweed stems. If you skip this step, they will be too salty to eat.
How do you serve salted seaweed stems?
- Rinse the seaweed stems to remove the excess salt. …
- Heat neutral oil, like grapeseed, over medium heat, add the garlic and onion. …
- Remove from heat and add the green onion, toasted sesames seeds, and sesame oil. …
- Serve warm, room temperature or chilled as a side dish.
How do you use seasoned seaweed?
Tear or crush the doljaban into small pieces with both hands and place it in the seasoning sauce in the bowl. Mix it well until moisture is absorbed. Sprinkle 2-3 tbs roasted sesame seeds and mix it together. Serve with rice, kimchi, soup, and a few more side dishes.
Is salted seaweed good for you?
Dried seaweed is good for you when eaten in moderation — it contains many vitamins and minerals, but is quite high in sodium and iodine.
What is the healthiest seaweed to eat?
Red seaweeds are a good source of iodine which maintains healthy thyroid function. They are also a source of heme iron (a form of iron that can actually prevent iron-deficiency anemia). These amazing nutritional benefits are especially helpful if you are following a vegan, vegetarian or plant-based lifestyle.
What are the side effects of seaweed?
Side Effects of Seaweed
The high-fiber content in seaweed can aid digestion, but it can also cause digestive discomfort. Each gram of fiber adds up, and several servings of seaweed per day can easily push you over the recommended daily allowance of fiber. Too much fiber can cause bloating, gas and constipation.
Does seaweed help digestion?
Digestive health
Seaweed may help improve the health of your gut in various ways. For one, it’s rich in fiber, which can help prevent constipation and ensure smooth digestion. It also contains agars, carrageenans, and fucoidans, which are thought to act as prebiotics ( 32 ).
What do you eat seasoned seaweed with?
The slightly sweet, vaguely salty taste of seaweed pairs well with savory, creamy foods like avocado, tahini, and hummus for supreme seaweed snacks. You can also nosh on it with crisp, hydrating veggies like cucumber or enjoy it alongside sushi-grade fish and salty flavors like smoked salmon, miso paste, and soy sauce.
How do you get salt out of seaweed?
Dice your seaweed strands into the smallest pieces you can, and add to the water. You can multi-task while cooking it, as it takes a little while. It doesn’t look like much salt is in there, but be patient! Every 20 minutes or so, scrape the bottom of the pan with a spatula to free salt that may be settling down there.
What does seaweed taste like?
Seaweed has a heavily salty and briny flavor to it, making its place in the umami family of flavors. Nori, a type of seaweed can be crisp in texture and grows chewy once moistened, hence used in Sushi rolls. Dulse, on the other hand, is dried and savored mostly as a healthy vegan snack.
Can you put seaweed in kimchi?
Introduction: Seaweed Kimchi
So say you find yourself with a stash of dry seaweed, a great way to use it is to make kimchi. This is a ubiquitous fermented condiment in Korea, sort of a spicy sauerkraut that’s served on the side almost all dishes.
How do you eat fresh seaweed?
Eat fresh.
There’s no harm in just eating seaweed fresh and raw. The saltiness of the sea mixed with the mineral flavor make for a great salad. Hank recommends shredding it and just adding rice wine vinegar and sesame oil. For sea lettuce, a thinner variety of seaweed, you can add just about any flavor you want.
Is seaweed good for health?
Seaweed contains many antioxidants in the form of certain vitamins (A, C, and E) and protective pigments. It has a decent amount of iodine, a trace mineral vital for the health and function of the thyroid. Some seaweeds, such as purple laver, contain a good amount of B12 as well.
Can you eat roasted seaweed by itself?
However, if you can only find pre-toasted sheets (or have some stale ones in the back of the cupboard that you need to use up) you can re-toast them yourself right before using. Aside from sushi or handrolls, these dried seaweed sheets are eaten on their own, or used as a garnish.
Is it OK to eat dried seaweed everyday?
“It is difficult to determine how much seaweed a person should consume to benefit from its good qualities,” said Mouritsen. “Five to 10 grams of dried seaweed per day is my estimate.” Not that you should need to seek this out or sprinkle it on your breakfast cereal (although you can if you wish).
Can you eat too much dried seaweed?
Can you eat too much seaweed? It is possible to eat too much seaweed, especially if it contains large amounts of iodine, which can affect thyroid health. A small 2020 study suggests that consuming seaweed may cause high iodine exposure, which can lead to a thyroid condition.
What kind of seaweed can you eat?
Wakame. While best known for providing a habitat for a variety of marine life species in the shallow, coastal waters around the world, kelp (laminaria) forests also provide an edible seaweed species known as wakame. Wakame, also known as sea mustard, is a dark green seaweed most often found in miso soup.
Korean Seaweed Side Dish (Miyeok Julgi Bokkeum) – VG, GF – Kimchimari
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What’s Miyeok Julgi 미역줄기
Health Benefits of Miyeok or Wakame Seaweed
How to buy good Miyeok Julgi and prepare it
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Step-by-Step Instructions
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Salted Seaweed Stem BokkEum
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Salted Seaweed Stem BokkEum
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Korean Seaweed Side Dish (Miyeok Julgi Bokkeum) – VG, GF
Korean seaweed side dish that’s made from Miyeok Julgi (stem). A great savory and garlicky banchan that is really easy to make. A perfect way to enjoy the full flavors and nutrition of this wonderful sea plant. Vegan and Gluten-Free.
Korean Seaweed Side Dish (Miyeok Julgi Bokkeum 미역줄기볶음) is a dish that I almost always eat first whenever it’s served at a Korean restaurant.😝 Because..it’s so mild and nutty flavor, it is a great side dish to just snack on until you wait for your food to come. 😉And wouldn’t you say this is one of the most common side dish at US Korean restaurants other than Kongnamul??
So interestingly, this Miyeok Julgi Bokkeum is NOT something I grew up with. I don’t know why I never had it growing up, it may be because this is a very popular dish in Jeolla Namdo but probably not in Northern Korea. And I feel like it is much more commonly served at Korean restaurants in the US rather than actually in Korea. I have no idea why.. if you have a theory, let me know! HAHA..
Anyway, when it comes to Korean banchan made from these wonderful seaweed stems, there are basically 2 kinds – one that is savory (the one in this post) and the other that is like a salad with a sweet and tangy dressing which is also often called Miyeok Muchim. I love both, which one do you like?? For those of you who like the sweet vinegary cold salad type, yes, I will post that sometime later.
What’s Miyeok Julgi 미역줄기?
Miyeok (Undaria pinnatifida), also called the Sea Mustard, Brown Seaweed or Wakame (in Japanese), is kind of a large seaweed that can grow very tall and the whole plant is eaten including the stems (not the root). Miyeok Julgi is the stem of the Sea Mustard.
Normally, miyeok comes in a dried form and Koreans love to eat the whole miyeok by making Miyeok Guk (soup) with it – including the stems. But Miyeok Julgi are just the stems of the miyeok, cut out and then sliced thin for convenience.
Health Benefits of Miyeok or Wakame Seaweed
As I have mentioned in my Miyeok Guk post, Seaweed is traditionally given to new mothers to help them recover from childbirth and also to increase breast milk production. Seaweed also has high levels of minerals like iodine, manganese, folate, magnesium and calcium to help you meet your nutrient needs. Note, the level of iodine is high enough that if you have hyperthyroidism it is recommended that you consult your doctor before you eat it.
Miyeok (Sea Mustard) is also high in fiber and is also known to help with constipation. It also contains good amount of vitamins A, C, E and K, as well as iron, copper and phosphorus.
How to buy good Miyeok Julgi and prepare it?
I know every store will be different but I found 2 different kinds of Miyeok Julgi in my local store. Whenever I buy Korean ingredients, I usually try to buy products that were made or grown in Korea. 한국산 Hanguksan or 국산 Guksan is what you should look for. Remember they have gotten sneaky these days and sometimes will say ‘packaged in Korea’ but maybe using ingredients imported from other countries.
I don’t say this because I feel Korean products are always superior (although I have to tell you Koreans make pretty high-quality goods these days). I say this because we are making Korean food so naturally, produce grown in Korea will be better suited for Korean cooking.
For example, here are the two packages I bought to see if there are any differences.
I found them to be similar but I found the one on the left to be a little more tough, stringy and thicker in general. And for some reason, the left one was also very looong whereas the one on the right was pre-cut already to a perfect size which did not need to be cut at all.
So from these two, buy one by Haitai if you can.
Is my Sauteed Seaweed Side Dish supposed to be slimy?
No. If you make it right, your Miyeok Julgi Bokkeum should not be slimy or gummy. Please note that this recipe is quite simple and easy to do if you follow my instructions. However, I have to confess I messed this up quite a few times at first. My seaweed ended up becoming slimy and gummy which is a property I HATE the most.
TO AVOID SLIMY – DO NOT cook your Seaweed too long or at too low a temperature. MY TIP – USE a BIG enough frying pan (12 inch) OR cook small amount like 1/2 of a 10 oz package for smaller frying pan.
Tips for Best Seaweed Side Dish (Miyeok Julgi Bokkeum)
Use Good Quality seaweed stem produced in Korea that are not too tough
seaweed stem produced in Korea that are not too tough For softer, less chewy miyeok julgi, try blanch ing the seaweed in boiling water for 10-20 seconds. Personally, I didn’t like the texture when I tried it with these 2 kinds above but you may want to make it softer for whatever reason.
miyeok julgi, try ing the seaweed in boiling water for 10-20 seconds. Personally, I didn’t like the texture when I tried it with these 2 kinds above but you may want to make it softer for whatever reason. For extra nuttiness , you can add some perilla seed powder (Deulkkae Karu 들깨가루).
, you can add some perilla seed powder (Deulkkae Karu 들깨가루). IMPORTANT – Use a good size frying pan. See my tip above to avoid SLIMY results.
See my tip above to avoid results. SERVING SUGGESTIONS Serve at room temperature or even cold from the fridge. Great side to any meal, especially one that has spicy and strongly seasoned soups or jjigae.
STORAGE Store leftovers in the fridge up to a week. No need to reheat.
Step-by-Step Instructions
Take the seaweed stems out of the package. They will come heavily salted. Rinse away the salt by shaking them in a bowl of water and draining the water out. Repeat 2 more times for a total of 3 rinses to completely rinse out any sea salt crystals. In a bowl of fresh water (enough to totally immerse the seaweed and more), add the rinsed seaweed. Let it soak for at least 30-40 minutes. Taste the soaked seaweed stems to test if enough salt has been drawn out. At this point, they should taste not salty at all. DRAIN. Chop some fresh garlic and measure out cooking sake, oil, salt and sugar. Heat up sesame oil + vegetable oil in a frying pan on medium-high heat. Add the drained seaweed and saute on medium-high heat for 1-2 minutes, making sure everything is well coated in oil. Reduce heat to medium and then add chopped garlic and cooking sake. Sauté for about 1 minute until all the garlic is evenly mixed in. Add salt. Because your seaweed may have different levels of sodium, I recommend starting with just 1/2 the amount of salt. Taste. Then add more to taste. Finally, add sugar. Mix and saute for another 30 seconds to a minute. It should NOT taste sweet but just enough to make it yummy. Adjust seasoning to your taste. Transfer sauteed Miyeok Julgi Bokkeum to a plate or container. Sprinkle sesame seeds and serve. Optionally, sprinkle some chopped green onions for color. There you go!! Enjoy!!
If you want to try other Vegan and Gluten-Free Korean Recipes, check out my post here –
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Salted Seaweed Stem BokkEum
There are many kinds of dishes that use seaweed in Korea. This is one of them. The ingredients for this dish are very simple and the way of making it is very easy. Once you make this, you can keep it in the refrigerator and eat it anytime with rice. From Wikipedia, “Seaweed has several important biological activities or applications in biomedicine. Seaweed is also a known source of iodine, an element necessary for thyroid function with deficiencies leading to goitre. It has been asserted that seaweeds may have curative properties for tuberculosis, arthritis, colds and influenza, worm infestations and even tumors. A number of research studies have been conducted to investigate these claims and other effects of seaweed on human health…”
Yield: ½ Quart
Short Korean Lesson
MiYeok (미역) = Sea vegetable, or edible seaweed
JulGi (줄기) = Stem
Video Instructions
Main Ingredients
2 Cups (7 oz) Salted Seaweed Stems
⅛ Onion
1½ Tbsp Green Onions
½ Tbsp Minced Garlic
¼ tsp Sugar
½ tsp Sesame Oil
½ tsp Sesame Seeds
Some Oil
Directions
Rinse the salted seaweed stems to remove the salt. Then wash them about 5 to 6 more times. Soak them in water overnight, so that the salt will come out of the seaweed stems. If you skip this step, they will be too salty to eat.
The next day, wash the seaweed stems once more and then drain the water.
If the stems are too thick, divide them with your fingers. Cut the divided stems into 2 to 3 inch lengths.
Slice ⅛ of an onion thinly. Mince 1 Tbsp of garlic. Cut 1 green onion into tiny pieces.
Add some oil in a pan on medium heat. After the pan has heated, add the minced garlic and fry it for 10 seconds.
Add the seaweed stems and fry them for 5 minutes.
Add the onion and green onion. Fry it until the onion has completely cooked.
Add ¼ tsp of sugar and ½ tsp of sesame oil. Taste it, and add a little bit of salt if needed. Lastly, turn off the heat, add ½ tsp of sesame seeds, and stir.
Enjoy this healthy seaweed side dish.
Seasoned seaweed (Doljaban-muchim)
Doljaban muchim is very delicious, flavorful, and one of the easiest side dishes to prepare. The main ingredient, doljaban, is also called gimjaban, and its texture and flavor are very similar to kim (seaweed paper), which is used for making gimbap. If you like the flavor of kim, you’ll love this side dish. It’s one of my favorite side dishes for doshirak (Korean lunch in a box).
Ingredients
Doljaban, garlic, green onions, soy sauce, sugar, toasted sesame oil, sesame seeds.
Directions
In a large mixing bowl, add 3 cloves of minced garlic, 3 chopped green onions, 3 tbs soy sauce, ⅓ cup water, 1 tbs sugar or honey, 3 tbs toasted sesame oil, and mix well with a wooden spoon
Measure 100 grams of doljaban from the package. Tear or crush the doljaban into small pieces with both hands and place it in the seasoning sauce in the bowl. Mix it well until moisture is absorbed. Sprinkle 2-3 tbs roasted sesame seeds and mix it together. Serve with rice, kimchi, soup, and a few more side dishes.
You can keep it in the fridge up to 1 week.
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