Hijiki Seaweed, Konnyaku, and Bean Sprout Namul recipes - The truth is it is attainable to arrange hijiki seaweed, konnyaku, and bean sprout namul constructed from recent substances very quickly. Salad is a prime instance. All you want is a few fresh substances, a chopping knife and the meal is prepared in 5 minutes. There are many salad dressings round which may improve a boring plate of greens if the thought of all that green stuff does doesn't do much for you.Another fast meal is stir fry. It is potential to purchase contemporary stir fry mixes from most shops. Stir fry can go from packet to plate to abdomen in 15 minutes.
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.
You can have Hijiki Seaweed, Konnyaku, and Bean Sprout Namul using 12 ingredients and 8 steps. Here is how you cook that.
Ingredients of Hijiki Seaweed, Konnyaku, and Bean Sprout Namul
- Prepare 1 bag Bean sprouts.
- It's 10 grams Dried hijiki.
- You need 100 grams Threaded konnyaku.
- It's 1 tsp ●Ginger (grated).
- Prepare 1 tsp ●Soy sauce.
- It's 2 tsp Chinese powdered soup stock.
- You need 1 tbsp ●Sesame oil.
- You need 2 tbsp ●White toasted sesame seeds.
- You need 1/4 tsp Doubanjiang.
- It's 1 tsp Garlic (grated) (optional).
- You need 1 dash Pepper.
- Prepare 1 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.
Hijiki Seaweed, Konnyaku, and Bean Sprout Namul instructions
- 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..
Hijiki Seaweed, Konnyaku, and Bean Sprout Namul - 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. Read Also Recipes