99 recipes. Page 5 of 5
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Hijiki toughens with long cooking. The shrimp go in first, and the seaweed joins when they are about 70 percent done and is mixed through within 2 minutes. Perilla powder is scattered over low heat so that it clings to the hijiki instead of clumping.
Ugeoji, dried outer napa cabbage leaves, have thick ribs that stay tough unless they are boiled until a finger presses in easily. They are then simmered down in anchovy-kelp stock with doenjang and finished with perilla oil and ground perilla seeds.
Cabbage cut into 1 cm strips and tossed briefly over high heat wilts at the edges while the center stays crisp and sweet. Sesame oil starts the cooking, and perilla oil plus partly crushed toasted sesame are added after the heat is off, layering two kinds of nuttiness.