Seasoned Hijiki Seaweed
Tot-muchim is a Korean side dish made with blanched hijiki seaweed tossed in a tangy gochujang-vinegar dressing with a fresh, crunchy bite.
Instructions
- 1
Rinse the hijiki thoroughly under running water to remove grit.
- 2
Blanch for 30 seconds in boiling water, then shock in cold water and squeeze dry.
- 3
Slice onion thinly and soak in cold water for 5 minutes, then drain.
- 4
Mix gochujang, vinegar, sugar, garlic, and sesame oil in a bowl.
- 5
Add hijiki and onion, then toss lightly until coated.
- 6
Finish with sesame seeds and serve.
Tips
Nutrition (per serving)
Adjust Servings
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