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We hope you got insight from reading it, now let’s go back to hijiki seaweed, konnyaku, and bean sprout namul recipe. You can cook hijiki seaweed, konnyaku, and bean sprout namul using 12 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Hijiki Seaweed, Konnyaku, and Bean Sprout Namul:
- You need 1 bag Bean sprouts
- Use 10 grams Dried hijiki
- You need 100 grams Threaded konnyaku
- You need 1 tsp ●Ginger (grated)
- Take 1 tsp ●Soy sauce
- Prepare 2 tsp Chinese powdered soup stock
- You need 1 tbsp ●Sesame oil
- Prepare 2 tbsp ●White toasted sesame seeds
- Use 1/4 tsp Doubanjiang
- You need 1 tsp Garlic (grated) (optional)
- You need 1 dash Pepper
- Prepare 1 Your choice of garnishing, such as minced onion, shiso, or chives
Steps 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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