If you like seaweed, this popular Korean side dish (banchan, 반찬) might become one of your favorite. It is one of mine. This side dish is made with seaweed stem. We call it "miyuk julgi (미역줄기)". 

It is super easy and quick to make with only a few ingredients. The health benefit of seaweed is abundant as you already know.

It is not as slimy as the typical seaweeds. The stem part of seaweed has a good body that brings quite a chewiness to the bite. You will like the texture of it.

You can buy this seaweed stems in a refrigerator section of Korean store. They are heavily salted to preserve its freshness. You don't need all that salt.

Rinse it first to remove the excess salt.

Then soak them in cold water for 15 minutes. You don't want to soak too long. You will want to keep a little bit of saltiness in the seaweed. 10 minutes should be enough to get the right balance.

Drain well.

Chop the stems into 3-4 sections. Slice the green onion and red chili (if using). You will also need some minced garlic.

Heat a little bit of oil in a skillet and saute garlic and red chili until fragrant.

Add the seaweed stems and stir-fry for 2-3 minutes over med-low heat.

add the chopped green onion and toasted sesame seeds. Drizzle some sesame oil if you like the fragrance. Taste to see if you need more seasoning. If so, add some salt.

Toss well. That's all the cooking.

All finished. You will have chewy delicious seaweed side dish to serve with your meal.

My lunch table is simple and humble. I cooked some Korean style egg pudding and made spring cabbage kimchi salad to serve with. And my lunch was perfect.

I love the texture of the seaweed stems. They are not as slimy as the seaweed. You will love the chewiness in every bite. I can eat my rice with the salad any time. It is easy, healthy, and delicious. 

Hope you get to find this seaweed stem next time you go to Korean stores. 

~ Holly

Korean Seaweed Stem Salad Banchan (미역줄기볶음)

serves 6-8 as a side dish


  • 1 packet salted seaweed stems, about 10 oz
  • 1 tablespoon oil
  • 2 cloves garlic, minced
  • 1 red chili, sliced, optional
  • 2 green onion, chopped
  • 1 tablespoon toasted sesame seeds
  • 1/2 teaspoon sesame oil, optional


  1. Rinse the seaweed stems in the running water first, then soak them in the water for 10 minutes. Drain and slice the stems into 3-4 sections.
  2. Heat oil over medium heat, add the garlic and red chili (if using). Cook them until fragrant. Add the seaweed and stir-fry for 2-3 minutes. 
  3. Remove the skillet from the heat and add the green onion, toasted sesames seeds, and sesame oil (if using). Gently toss.
  4. Serve warm, room temperature or chilled as a side dish.

Click for more delicious Korean side dish recipes below.

Roasted Seaweed   Steamed Chilies   Spicy Shredded Squid


Lovely Love Lie (The Liar and His Lover)

Starring Lee Hyun Woo and Park Soo Young (Joy)

Add to Queue Remove from Queue Watch Now