Simmered Hijiki Seaweed with Gochujang
Simmered Hijiki Seaweed with Gochujang

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, simmered hijiki seaweed with gochujang. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Simmered Hijiki Seaweed with Gochujang is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Simmered Hijiki Seaweed with Gochujang is something that I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have simmered hijiki seaweed with gochujang using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Simmered Hijiki Seaweed with Gochujang:
  1. Get 10 grams Hijiki seaweed
  2. Get 1/3 of a piece Konnyaku
  3. Make ready 1 slice Aburaage
  4. Get 1/4 Carrot
  5. Take 50 ml ☆ Water
  6. Prepare 1/2 tsp ☆ Dashi stock granules (bonito based)
  7. Make ready 1/2 tbsp ☆Gochujang
  8. Make ready 1 tbsp ☆ Sake
  9. Take 1 tbsp ☆ Mirin
  10. Make ready 1 tbsp ☆ Soy sauce
  11. Get 1/2 tbsp Sesame oil
  12. Take 1 White sesame seeds
Instructions to make Simmered Hijiki Seaweed with Gochujang:
  1. Soak the hijiki seaweed in a large amount of water for about 15 to 20 minutes. Rinse quickly in more water, then drain
  2. Parboil the konnyaku, and cut it thinly as shown in the photo. Pour hot water over the aburaage to remove the surface oil, then cut into thin pieces. Finely julienne the carrots.
  3. Pour some sesame oil in a pan with thick walls and heat it up. Add the ingredients from Steps 1 & 2 and stir fry. When the oil is evenly distributed, add the ☆ ingredients.
  4. Mix it well and then cover the pan with a lid and cook on low heat for about 10 minutes.
  5. It's ready once the liquid in the pan is almost all gone.
  6. Serve on a plate and sprinkle with some white sesame seeds.

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