Cut the wakame stem into bite sizes. Soak it in water for 2 hours to remove the excess saltiness.
Cut red chili into thin rounds and remove the seeds. Pour sesame oil in a frying pan and stir fry the finely chopped garlic, ginger, and red chili on low heat.
Add the wakame stem (after removing the excess salt), the sugar, soy sauce, and dashi stock to the pan and stir fry.
Stir fry for a while. Add the julienned carrots and cook until the liquid is cooked off. (Be careful not to burn it.)
Once the carrots are tender, sprinkle sesame seeds and it's complete!
Story Behind this Recipe
I ate this dish at a Korean cafeteria and loved it. I asked the lady working there what she used and found they were wakame stems, so I tried replicating it in my own way. Stir-fried wakame stems is a home-cooked dish often eaten in Korea. It has a good texture and really whets the appetite!
Make sure you thoroughly soak the wakame stem to remove the excess saltiness. Rather than eating this right away, it's tastier if you let the wakame stems sit to allow them to absorb the flavors. It's also good if you substitute mentsuyu for the soy sauce and Japanese dashi stock.