How to make this delicious side dish. The full recipe is here:http://www.maangchi.com/recipe/miyeok-julgi-bokkeumIngredients:Miyeok stems (1 pound package), onion, garlic, mulyeot (or sugar, honey), soy sauce, onion,sesame oil, roasted sesame seeds, and artificial crabmeat (optional).Directions:1.Open a package of miyeok julgi (1 pound) with scissors. Rinse it in cold water a couple of times until all the salt is gone. Soak it in cold water for 10 minutes. 2.Boil about 8 cups of water in a pot.3.Drain the miyeok julgi and put them into a pot of boiling water. 4.Blanch them for 20 seconds.5.Rinse in cold water, strain, cut them into bite size pieces, and set aside.6.Mince 2 cloves of garlic and slice half of a medium-sized onion. Set them aside.7.Split 3 sticks of crabmeat lengthwise into threads with your fingers. Cut them into bite size pieces and set aside.*tip: sometimes, if some miyeok julgi is not shredded thinly, split thinly with your fingers8.Heat up a pan over medium high heat. Add some vegetable oil.9.Add the minced garlic and sliced onion. Stir it with a wooden spoon for 10 seconds, and then add miyeok julgi. 10.Keep stirring for about 3 minutes.11.Add 1 tbs soy sauce, 2 ts mulyeot, and the crabmeat threads. Saute another minute. 12.Turn the heat off and add 2 ts of sesame oil. Transfer to a serving plate and sprinkle some sesame seeds on top.Ingredients:Miyeok stems (1 pound package), onion, garlic, mulyeot (or sugar, honey), soy sauce, onion,sesame oil, roasted sesame seeds, and artificial crabmeat (optional).See photos and descriptions of ingredients on my website: http://www.maangchi.com/ingredientsDirections:1. Open a package of miyeok julgi (1 pound) with scissors. Rinse it in cold water a couple of times until all the salt is gone. Soak it in cold water for 10 minutes. 2. Boil about 8 cups of water in a pot.3. Drain the miyeok julgi and put them into a pot of boiling water. 4. Blanch them for 20 seconds.5. Rinse in cold water, strain, cut them into bite size pieces, and set aside.6. Mince 2 cloves of garlic and slice half of a medium-sized onion. Set them aside.7. Split 3 sticks of crabmeat lengthwise into threads with your fingers. Cut them into bite size pieces and set aside.*tip: sometimes, if some miyeok julgi is not shredded thinly, split thinly with your fingers8. Heat up a pan over medium high heat. Add some vegetable oil.9. Add the minced garlic and sliced onion. Stir it with a wooden spoon for 10 seconds, and then add miyeok julgi. 10. Keep stirring for about 3 minutes.11. Add 1 tbs soy sauce, 2 ts mulyeot, and the crabmeat threads. Saute another minute. 12. Turn the heat off and add 2 ts of sesame oil. Transfer to a serving plate and sprinkle some sesame seeds on top.