Seasoned Hijiki Seaweed recipe - ingredients, nutrition and when to eat it
This side dish is made by tossing blanched hijiki seaweed with a sweet, tangy, and spicy gochujang dressing.
This side dish is made by tossing blanched hijiki seaweed with a sweet, tangy, and spicy gochujang dressing. Its fresh ocean aroma and pleasantly firm texture add a refreshing change to the table.
Side dishes · 10 minutes to cook
Nutrition (per 148g serving): 138.7 kcal · protein 3.7g · carbohydrate 20.2g · fat 6.9g · sodium 446.6mg
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 enough water from the hijiki so the seasoning doesn’t become diluted.
Tips: If the hijiki still tastes salty, rinse it once more in cold water after blanching.
Tips: Add the sesame oil at the end so its nutty aroma stays distinct.
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Ingredients (1 serving)
- Gulfweed — 100 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Minced garlic — 1 tsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp