Korean Stir-Fried Wakame Stems Recipe

Name: Korean Stir-Fried Wakame Stems
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 80 grams Wakame stem; 1 dash Carrot; 1/2 Red chili; 1 clove Garlic; 1 tbsp Sesame oil; 1 heaped tablespoon Soy sauce; 1 dash Roasted sesame seeds; 1 Ginger; 2 tbsp Japanese dashi stock; 1 tsp Sugar

Servings: persons

1
Cut the wakame stem into bite sizes.
2
Soak it in water for 2 hours to remove the excess saltiness.
3
Cut red chili into thin rounds and remove the seeds.
4
Pour sesame oil in a frying pan and stir fry the finely chopped garlic, ginger, and red chili on low heat.
5
Add the wakame stem (after removing the excess salt), the sugar, soy sauce, and dashi stock to the pan and stir fry.
6
Stir fry for a while.
7
Add the julienned carrots and cook until the liquid is cooked off.
8
(Be careful not to burn it.)
9
Once the carrots are tender, sprinkle sesame seeds and it's complete!

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 80 grams Wakame stem, 1 dash Carrot, 1/2 Red chili, 1 clove Garlic, and more.

Yes, Korean Stir-Fried Wakame Stems falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Stir-Fried Wakame Stems

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