Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, hijiki seaweed, konnyaku, and bean sprout namul. It is one of my favorites. This time, I will make it a little bit unique. This will be really 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). Hijiki Seaweed Salad can be made ahead of time and served as a side. It is also a popular food to I sometimes add boiled soy beans too.
Hijiki Seaweed, Konnyaku, and Bean Sprout Namul is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Hijiki Seaweed, Konnyaku, and Bean Sprout Namul is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook hijiki seaweed, konnyaku, and bean sprout namul using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Hijiki Seaweed, Konnyaku, and Bean Sprout Namul:
- Get 1 bag Bean sprouts
- Make ready 10 grams Dried hijiki
- Prepare 100 grams Threaded konnyaku
- Take 1 tsp ●Ginger (grated)
- Prepare 1 tsp ●Soy sauce
- Make ready 2 tsp Chinese powdered soup stock
- Make ready 1 tbsp ●Sesame oil
- Make ready 2 tbsp ●White toasted sesame seeds
- Take 1/4 tsp Doubanjiang
- Take 1 tsp Garlic (grated) (optional)
- Make ready 1 dash Pepper
- Take 1 Your choice of garnishing, such as minced onion, shiso, or chives
A wide variety of hijiki seaweed options are available to you, such as drying process, variety, and processing type. Sigeumchi Namul, Korean Spinach Side Dish Recipe. Learn the Most Delicious Ways to Cook Mung Bean Sprouts 豆芽这样炒是最好吃的. This seaweed expands nicely in water and is the proper consistency for use in our recipes.
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.
Learn the Most Delicious Ways to Cook Mung Bean Sprouts 豆芽这样炒是最好吃的. This seaweed expands nicely in water and is the proper consistency for use in our recipes. The California Warning about arsenic levels is specious. Best Bean Sprouts Recipe for Korean Namul features bean sprouts with minimal seasoning but is just honestly delicious and healthy. BTW, just to clarify, the bean sprouts in this Korean Bean Sprouts recipe are Mung Bean Sprouts and NOT Soy Bean Sprouts which is called Kongnamul (콩나물).
So that is going to wrap this up for this exceptional food hijiki seaweed, konnyaku, and bean sprout namul recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
