Later On

A blog written for those whose interests more or less match mine.

Another new-to-me food: Miyeok Julgi Bokkeum

with one comment

You probably have it all the time. 🙂 As I’ve commented before, I enjoy buying at the supermarket some food I’ve never and bringing it home to research, prepare, and eat. Sometimes it goes well, sometimes it goes great, and rarely does it disappoint (though I admit there have been some). The hits then become a part of regular rotation, like tong ho, greens of the chrysanthemum family: extremely tasty.

So when I saw Salted Brown Seaweed Stem in a handy pack, I couldn’t resist. When I first opened the pack, though, I sort of wished I had: a tangled mass of tough seaweed bristling with large salt crystals. But I hit the internet and found this explanation and recipe, and now I’m about to cook it.

Rinsing it well in three bowls of cold water and then soakiing it for forty minutes in another bowl of cold water removed the salt and also tenderized it. It was still a tangle, but I just put it in a heap and chopped it.

I will update this after I eat some. I’m following the recipe except I won’t add salt (low-salt diet) and won’t use cooking mirin but regular mirin, which is sweet so I won’t use sugar.

Update: Not bad. A little coarser than the (cold) seaweed salad I used to get at the sushi place, but the same line of country. Doubtless a good source of iodine. Will repeat with the other brand they had.

Written by LeisureGuy

30 October 2019 at 5:59 pm

One Response

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  1. Hi – thank you for trying out my recipe and sharing! Just FYI – this is a Korean style seaweed STEM – which is quite different from the cold seaweed salad you get at Sushi restaurants. Those are thin seaweed leaves NOT stem – so naturally it will be different. Korean style is not sweet but more savory and garlicky. The Japanese Sushi restaurant style is vinegary and sweet. Cheers!

    JinJoo

    30 October 2019 at 9:17 pm


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