Korean Stir-Fried Wakame Stems with Onion (3 servings)

Rinse salted stems two or three times, soak in fresh cold water for around 10 minutes, and taste a strand. Rinse again if still very salty.

Blanch the stems in boiling water for around 20 seconds, drain, briefly rinse cold and drain well.

Cut stems into 4–5 cm lengths and thinly slice the onion.

Heat the oil over medium heat. Stir-fry onion and garlic for about 1 minute, then add stems and cook for 3–4 minutes, stirring.

Stir in soy sauce and sugar for about a minute. Turn off the heat, mix in sesame oil and seeds; reduce soy sauce if the stems remain salty.