Korean Garlic Stir-Fried Desalted Seaweed Stems (Miyeok Julgi Bokkeum), 8 Servings

Remove 280 g salted seaweed stems from the package, swirl and rinse in fresh water, draining each time, three times total to remove surface salt crystals.

Cover the rinsed stems completely with fresh water and soak 30–40 minutes to remove excess salt.

Taste a small piece to assess remaining saltiness; if too salty, change water and soak longer. Drain thoroughly.

Mince 2 tsp garlic and measure 1 tbsp cooking wine, 1 tsp each vegetable and sesame oil and 1/4 tsp sugar.

Heat a large skillet over medium-high, add 1 tsp vegetable oil and 1 tsp sesame oil, then sauté drained stems 1–2 minutes while turning.

Reduce to medium, add 2 tsp garlic and 1 tbsp cooking wine, and sauté about one minute to mellow raw flavors.

Taste first and only then add up to 1/3 tsp salt, beginning with half. Stir in 1/4 tsp sugar, cook 30–60 seconds more and turn off heat.

Divide into eight small side-dish portions and serve warm or chilled. Refrigerate leftovers within two hours and use within a conservative 3–4 days (the source says up to one week).