Recipe of Perfect Hijiki Seaweed, Konnyaku, and Bean Sprout Namul

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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 achieve it.

The ingredients needed to prepare Hijiki Seaweed, Konnyaku, and Bean Sprout Namul:

1. Get 1 bag of Bean sprouts.
2. Use 10 grams of Dried hijiki.
3. Get 100 grams of Threaded konnyaku.
4. You need 1 tsp of ●Ginger (grated).
5. Get 1 tsp of ●Soy sauce.
6. Provide 2 tsp of Chinese powdered soup stock.
7. Prepare 1 tbsp of ●Sesame oil.
8. You need 2 tbsp of ●White toasted sesame seeds.
9. Prepare 1/4 tsp of Doubanjiang.
10. Get 1 tsp of Garlic (grated) (optional).
11. Get 1 dash of Pepper.
12. Prepare 1 of Your choice of garnishing, such as minced onion, shiso, or chives.

Steps to make Hijiki Seaweed, Konnyaku, and Bean Sprout Namul:

1. In a pot, combine the bean sprouts with enough water to cover. Add a pinch of salt and heat..
2. Put the konnyaku in a bowl, then prepare a strainer above it. Also prepare the hijiki..
3. 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..
4. At this point, I remove the bean sprouts roots. It's helps disperse the residual heat and drain the moisture more quickly..
5. 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..
6. Mix in the bean sprouts, add a little pepper and it's finished..
7. 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.
8. 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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