Tot Muchim
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Fresh tot (hijiki) turns from brown to bright green the moment it hits boiling water, and it has a pleasant snap.
Read more
It's tossed with thin slices of onion in a sour-spicy dressing of equal parts gochujang and vinegar.
Ingredients
Instructions
- 1
Place 250 g of fresh hijiki in a bowl, rinse under cold running water three or four times, and rub the strands gently to remove any hidden sand or debris.
- 2
Bring a pot of water to a rolling boil, add hijiki, and blanch for exactly 30 seconds.
Transfer immediately to cold water, then squeeze out moisture very gently so the thin strands stay intact.
- 3
Slice 50 g of onion as thinly as possible and soak in cold water for 5 minutes to mellow its sharpness.
Drain thoroughly in a colander and pat dry so the onion does not water down the dressing.
- 4
Stir together 1.5 tablespoons each of gochujang and vinegar, 1 teaspoon of sugar, 1 teaspoon of minced garlic, and 1 teaspoon of sesame oil until the paste fully dissolves into a smooth sauce.
- 5
Add the drained hijiki and onion to the sauce and fold using chopsticks with a gentle upward lifting motion until every strand glistens with dressing. Avoid pressing down, which snaps the delicate stems.
- 6
Spoon onto a serving plate and scatter 1 teaspoon of sesame seeds evenly across the top.
Dress the hijiki just before eating to minimize pooling liquid and preserve its characteristic springy crunch.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Stir-Fried Kimchi (Caramelized Aged Kimchi Banchan)
onion, sesame seeds
Gochujang Garlic Scapes Stir-Fry
onion, sesame seeds
Korean Garlic Scape Bacon Stir-fry
onion, sesame seeds