Simmered Hijiki Seaweed with Gochujang Recipe

Name: Simmered Hijiki Seaweed with Gochujang
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 grams Hijiki seaweed; 1/3 of a piece Konnyaku; 1 slice Aburaage; 1/4 Carrot; 50 ml Water; 1/2 tsp Dashi stock granules (bonito based); 1/2 tbsp Gochujang; 1 tbsp Sake; 1 tbsp Mirin; 1 tbsp Soy sauce; 1/2 tbsp Sesame oil; 1 White sesame seeds

Servings: persons

10 grams Hijiki seaweed
1/3 of a piece Konnyaku
1 slice Aburaage
1/4 Carrot
50 ml Water
1/2 tsp Dashi stock granules (bonito based)
1/2 tbsp Gochujang
1 tbsp Sake
1 tbsp Mirin
1 tbsp Soy sauce
1/2 tbsp Sesame oil
1 White sesame seeds

1
Soak the hijiki seaweed in a large amount of water for about 15 to 20 minutes.
2
Rinse quickly in more water, then drain
3
Parboil the konnyaku, and cut it thinly as shown in the photo.
4
Pour hot water over the aburaage to remove the surface oil, then cut into thin pieces.
5
Finely julienne the carrots.
6
Pour some sesame oil in a pan with thick walls and heat it up.
7
Add the ingredients from Steps 1 & 2 and stir fry.
8
When the oil is evenly distributed, add the ingredients.
9
Mix it well and then cover the pan with a lid and cook on low heat for about 10 minutes.
10
It's ready once the liquid in the pan is almost all gone.
11
Serve on a plate and sprinkle with some white sesame seeds.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 10 grams Hijiki seaweed, 1/3 of a piece Konnyaku, 1 slice Aburaage, 1/4 Carrot, and more.

Yes, Simmered Hijiki Seaweed with Gochujang 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.

Simmered Hijiki Seaweed with Gochujang

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