How to Make Quick Simmered Hijiki Seaweed with Gochujang

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, simmered hijiki seaweed with gochujang. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Simmered Hijiki Seaweed with Gochujang is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Simmered Hijiki Seaweed with Gochujang is something that I’ve loved my entire life.

Great recipe for Simmered Hijiki Seaweed with Gochujang. Even if you are new to seaweed, this is a simple recipe that is easy to start. It's savory, tasty and full of nutrition. You might have tried hijiki salad at Japanese restaurant and wonder how to make it at home.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook simmered hijiki seaweed with gochujang using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Simmered Hijiki Seaweed with Gochujang:

1. Get 10 grams Hijiki seaweed
2. Prepare 1/3 of a piece Konnyaku
3. Get 1 slice Aburaage
4. Take 1/4 Carrot
5. Take 50 ml ☆ Water
6. Prepare 1/2 tsp ☆ Dashi stock granules (bonito based)
7. Make ready 1/2 tbsp ☆Gochujang
8. Take 1 tbsp ☆ Sake
9. Prepare 1 tbsp ☆ Mirin
10. Take 1 tbsp ☆ Soy sauce
11. Get 1/2 tbsp Sesame oil
12. Take 1 White sesame seeds

A classic Japanese side dish, Hijiki Seaweed Salad features a type of wild seaweed that is highly nutritious. It is simmered together with a myriad of vegetables in a savory dashi broth. The result is so full of flavor and perfect for meal prep. If you're looking to include more sea vegetables into your diet, you'd want to give hijiki a try.

Instructions to make Simmered Hijiki Seaweed with Gochujang:

1. Soak the hijiki seaweed in a large amount of water for about 15 to 20 minutes. Rinse quickly in more water, then drain
2. Parboil the konnyaku, and cut it thinly as shown in the photo. Pour hot water over the aburaage to remove the surface oil, then cut into thin pieces. Finely julienne the carrots.
3. Pour some sesame oil in a pan with thick walls and heat it up. Add the ingredients from Steps 1 & 2 and stir fry. When the oil is evenly distributed, add the ☆ ingredients.
4. Mix it well and then cover the pan with a lid and cook on low heat for about 10 minutes.
5. It's ready once the liquid in the pan is almost all gone.
6. Serve on a plate and sprinkle with some white sesame seeds.

The result is so full of flavor and perfect for meal prep. If you're looking to include more sea vegetables into your diet, you'd want to give hijiki a try. Hijiki is a sea algae, a seaweed that is found most often in the waters of Japan, Korea, and China. It is considered a superfood for its high nutrient content; especially for the ladies! Uses: Hijiki may be served as a side dish, added to "kinpira" or simmered with shoyu and mirin.

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