Seaweed Stem 'Bokkeum' Salad

All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted. 
korean recipe seaweed stem bokkeum salad infrared-roasted sesame oil infrared-roasted sesame seeds ganjang korean soy sauce

Seaweed shows up in all forms in Korean cooking.  It can be part of a soup, dried and roasted, pan fried - I could go on and on.  Even better, seaweed is full of vitamins and minerals!  This is one of the simplest banchan (side dish) you can make.  You can serve this dish room temperature or cold, as a side dish or snack on it as a light lunch!

TIME     10 minutes


  • 1 package of seaweed stems (about 10 oz)*
  • ¼ of an onion, thinly sliced
  • 2 scallions, chopped
  • 2 teaspoons of minced garlic
  • 1 teaspoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • ½ teaspoon of soy sauce - optional

*Seaweed stems can be easily found at your local asian market. They tend to be packed in salt so you will need to rinse and soak to remove the excess salt. Save the soy sauce till the end so that you can adjust the flavor accordingly. 


  1. Rinse the seaweed stems to remove the excess salt. After rinsing about 5-6 times, soak them in water for least couple of hours to overnight. If soaking overnight, keep in cool place or in the fridge. Drain and slice the stems into 3-4 sections. Split thicker pieces using your hands.
  2. Heat neutral oil, like grapeseed, over medium heat, add the garlic and onion. Cook until onion is almost cooked, then add the seaweed and stir-fry for another 2-3 minutes.
  3. Remove from heat and add the green onion, toasted sesames seeds, and sesame oil. Gently toss. Taste the seaweed mixture, if needed add the soy sauce.
  4. Serve warm, room temperature or chilled as a side dish.

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