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Hijiki Seaweed, Konnyaku, and Bean Sprout Namul

Hijiki Seaweed, Konnyaku, and Bean Sprout Namul

Namul with only bean sprouts doesn't have much flavor. All it takes is one minute to combine the flavors of the hijiki and konnyaku with the bean sprouts. It's a simple, but well-flavored dish.

Ingredients: 2-4 servings

Bean sprouts
1 bag (200g)
Dried hijiki
10g
Threaded konnyaku
100g
●Ginger (grated)
1 teaspoon
●Soy sauce
1 teaspoon
Chinese powdered soup stock
2 teaspoons
●Sesame oil
1 tablespoon
●White toasted sesame seeds
2 tablespoons
Doubanjiang
1/4 teaspoon
Garlic (grated) (optional)
about 1 teaspoon
Pepper
a small amount
Your choice of garnishing, such as minced onion, shiso, or chives
as desired

Steps

1. In a pot, combine the bean sprouts with enough water to cover. Add a pinch of salt and heat.
2. Put the konnyaku in a bowl, then prepare a strainer above it. Also prepare the hijiki.
3. Boil the bean sprouts for about a minute. Then pour the hot water from the bean sprouts over the hijiki. Drain the sprouts in the strainer set above the konnyaku.
4. At this point, I remove the bean sprouts roots. It's helps disperse the residual heat and drain the moisture more quickly.
5. Drain the konnyaku and hijiki in the strainer then combine them in a heat-resistant bowl. Add the ● ingredients and microwave at 700W for 1 minute.
6. Mix in the bean sprouts, add a little pepper and it's finished.
7. I also created this version featuring bean sprouts and mozuku seaweed Recipe ID: 1036194
8. You can also mix in imitation crab or chikuwa, which is also delicious.

Story Behind this Recipe

Namul made with flavorful ingredients is really delicious! Here's a version made from commonly used ingredients that are also easy to store.