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We hope you got benefit 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 cook it.
The ingredients needed to make Hijiki Seaweed, Konnyaku, and Bean Sprout Namul:
- Provide 1 bag Bean sprouts
- Prepare 10 grams Dried hijiki
- Use 100 grams Threaded konnyaku
- Take 1 tsp ●Ginger (grated)
- You need 1 tsp ●Soy sauce
- Provide 2 tsp Chinese powdered soup stock
- Prepare 1 tbsp ●Sesame oil
- Prepare 2 tbsp ●White toasted sesame seeds
- Use 1/4 tsp Doubanjiang
- Take 1 tsp Garlic (grated) (optional)
- Take 1 dash Pepper
- Provide 1 Your choice of garnishing, such as minced onion, shiso, or chives
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.
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