Hijiki Seaweed, Konnyaku, and Bean Sprout Namul

Name: Hijiki Seaweed, Konnyaku, and Bean Sprout Namul
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bag Bean sprouts; 10 grams Dried hijiki; 100 grams Threaded konnyaku; 1 tsp Ginger (grated); 1 tsp Soy sauce; 2 tsp Chinese powdered soup stock; 1 tbsp Sesame oil; 2 tbsp White toasted sesame seeds; 1/4 tsp Doubanjiang; 1 tsp Garlic (grated) (optional); 1 dash Pepper; 1 Your choice of garnishing, such as minced onion, shiso, or chives

Servings: persons

1 bag Bean sprouts
10 grams Dried hijiki
100 grams Threaded konnyaku
1 tsp Ginger (grated)
1 tsp Soy sauce
2 tsp Chinese powdered soup stock
1 tbsp Sesame oil
2 tbsp White toasted sesame seeds
1/4 tsp Doubanjiang
1 tsp Garlic (grated) (optional)
1 dash Pepper
1 Your choice of garnishing, such as minced onion, shiso, or chives

1
In a pot, combine the bean sprouts with enough water to cover.
2
Add a pinch of salt and heat.
3
Put the konnyaku in a bowl, then prepare a strainer above it.
4
Also prepare the hijiki.
5
Boil the bean sprouts for about a minute.
6
Then pour the hot water from the bean sprouts over the hijiki.
7
Drain the sprouts in the strainer set above the konnyaku.
8
At this point, I remove the bean sprouts roots.
9
It's helps disperse the residual heat and drain the moisture more quickly.
10
Drain the konnyaku and hijiki in the strainer then combine them in a heat-resistant bowl.
11
Add the ingredients and microwave at 700W for 1 minute.
12
Mix in the bean sprouts, add a little pepper and it's finished.
13
I also created this version featuring bean sprouts and mozuku seaweed
14
You can also mix in imitation crab or chikuwa, which is also delicious.

kcal

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 bag Bean sprouts, 10 grams Dried hijiki, 100 grams Threaded konnyaku, 1 tsp Ginger (grated), and more.

Yes, Hijiki Seaweed, Konnyaku, and Bean Sprout Namul falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!