Stir-fried mussel meat with dried kelp threads.
Stir-frying⏱ 20min👥 2 servings
Ingredients
- Cook the dried kelp with a moderate amount of water.
- A moderate amount of mussel meat.
- 2 tablespoons of soup soy sauce (guk-ganjang).
- 1 tablespoon of soy sauce.
- 2 tablespoons of cooking wine.
- A small amount of chili pepper (for color).
- 1 tablespoon of perilla oil.
- 0.5 tablespoons of sesame oil.
- 1 tablespoon of sesame powder (made by coarsely grinding whole sesame seeds).
- One bag of black sesame seeds.
Instructions
1
Cut the dried kelp stalks (shiraegi) into bite-sized pieces (3-5 cm).
2
Heat some oil in a pan and stir-fry the dried kelp strips (shimae) and clam meat together.
3
Add 2 tablespoons of guk-ganjang (soup soy sauce) and 1 tablespoon of jin-ganjang, then stir-fry.
4
To remove the fishy smell from the clams, add 2 tablespoons of cooking wine around the clams and stir-fry thoroughly.
5
Once the seaweed stems become tender, add the sliced chili peppers.
6
Add 1 tablespoon of perilla oil and 0.5 tablespoons of sesame oil to enhance the flavor.
7
Add 1 tablespoon of perilla powder for a richer, nutty flavor.
8
Turn off the heat and sprinkle with toasted sesame seeds before serving the Korean radish.