Hijiki Seaweed, Konnyaku, and Bean Sprout Namul. Hijiki seaweed is naturally green or brown in color when it's hand-harvested by fishermen and divers in the wild. Before being packaged, it is boiled and then Once ready, start by sauteeing julienned carrots and lotus roots, followed by the rehydrated hijiki, aburaage (fried tofu pouch), and konnyaku (konjac). A wide variety of hijiki seaweed options are available to you, such as drying process, variety, and processing type.
It is also a popular food to I sometimes add boiled soy beans too. You can also freeze it but make sure that the. Hijiki is a variety of sea algae grown off China and Japan's coastline.
Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, hijiki seaweed, konnyaku, and bean sprout namul. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Hijiki seaweed is naturally green or brown in color when it's hand-harvested by fishermen and divers in the wild. Before being packaged, it is boiled and then Once ready, start by sauteeing julienned carrots and lotus roots, followed by the rehydrated hijiki, aburaage (fried tofu pouch), and konnyaku (konjac). A wide variety of hijiki seaweed options are available to you, such as drying process, variety, and processing type.
Hijiki Seaweed, Konnyaku, and Bean Sprout Namul is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Hijiki Seaweed, Konnyaku, and Bean Sprout Namul is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have hijiki seaweed, konnyaku, and bean sprout namul using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Hijiki Seaweed, Konnyaku, and Bean Sprout Namul:
- Make ready 1 bag of Bean sprouts.
- Prepare 10 grams of Dried hijiki.
- Prepare 100 grams of Threaded konnyaku.
- Prepare 1 tsp of ●Ginger (grated).
- Get 1 tsp of ●Soy sauce.
- Make ready 2 tsp of Chinese powdered soup stock.
- Make ready 1 tbsp of ●Sesame oil.
- Take 2 tbsp of ●White toasted sesame seeds.
- Get 1/4 tsp of Doubanjiang.
- Make ready 1 tsp of Garlic (grated) (optional).
- Get 1 dash of Pepper.
- Make ready 1 of Your choice of garnishing, such as minced onion, shiso, or chives.
The underwater vegetable is calcium-rich and, according to local folklore, aids both health and beauty. Hijiki has shimmering dark, thick, tentacle-like strands which can be easily rehydrated and used as a bed for meat dishes. Sukju Namul (숙주나물 무침), or Bean Sprout Salad is a deliciously simple banchan (side dish) that's a ubiquitous part of the Korean table. With blanched mung bean sprouts tossed with garlic and flavorful toasted sesame oil, it comes together in minutes.
Instructions to make Hijiki Seaweed, Konnyaku, and Bean Sprout Namul:
- In a pot, combine the bean sprouts with enough water to cover. Add a pinch of salt and heat..
- Put the konnyaku in a bowl, then prepare a strainer above it. Also prepare the hijiki..
- Boil the bean sprouts for about a minute. Then pour the hot water from the bean sprouts over the hijiki. Drain the sprouts in the strainer set above the konnyaku..
- At this point, I remove the bean sprouts roots. It's helps disperse the residual heat and drain the moisture more quickly..
- Drain the konnyaku and hijiki in the strainer then combine them in a heat-resistant bowl. Add the ● ingredients and microwave at 700W for 1 minute..
- Mix in the bean sprouts, add a little pepper and it's finished..
- I also created this version featuring bean sprouts and mozuku seaweed https://cookpad.com/us/recipes/169556-umami-rich-mozuku-seaweed-and-bean-sprout-namul.
- You can also mix in imitation crab or chikuwa, which is also delicious..
I used soy bean sprouts (instead of mung bean). I enjoy the large bean on the tip for added texture and what I think is a much better flavor (somewhat sweet). The soybean sprouts should have the actual soybean on the end (yellow). You can usually find them like this at an Asian/Korean Market. Sookju namul, or Korean mung bean sprout salad, is one of the most popular side dishes you're likely to find in Korea.
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