Hijiki Seaweed Salad recipe - ingredients, nutrition and when to eat it
This springtime side dish features lightly blanched hijiki seaweed tossed with cucumber and a tangy dressing.
This springtime side dish features lightly blanched hijiki seaweed tossed with cucumber and a tangy dressing. Its pleasantly crunchy texture and refreshing flavor make it a light accompaniment to rice for lunch or dinner.
Side dishes · 15 minutes to cook
Nutrition (per 194g serving): 103.1 kcal · protein 4g · carbohydrate 16.7g · fat 4g · sodium 850mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze out plenty of water after blanching the hijiki so the dressing does not become diluted.
Tips: Add the cucumber just before tossing to preserve its crunch.
Tips: The amount of vinegar may vary depending on the type, so taste and adjust at the end.
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Ingredients (1 serving)
- Hijiki — 80 g
- Cucumber — 50 g
- Onion — 20 g
- Gochujang — 0.5 Tbsp
- Vinegar — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp