Korean Seasoned Hijiki Seaweed
Fresh hijiki seaweed is blanched and dressed in a chogochujang sauce, a blend of gochujang, vinegar, and sugar, that highlights the sea vegetable's briny character. Hijiki's slender, dark strands take on a deeper black after blanching, and their texture firms into a distinctive pop that crunches lightly between the teeth. The dressing's tangy heat meets the seaweed's subtle ocean salinity, producing a refreshing umami interplay that makes this banchan especially appealing in warmer months. Sugar tempers the vinegar's sharpness, rounding the overall flavor into something balanced rather than aggressive. Thinly sliced raw onion mixed in adds a crisp contrast to the seaweed's softer chew, and minced garlic contributes a pungent depth beneath the sauce's bright surface. Rinsing the hijiki in cold water immediately after blanching and draining it thoroughly prevents the strands from turning tough. The finished dish is rich in iron and calcium, making it as nutritionally substantial as it is flavorful.
Adjust Servings
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.
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Nutrition (per serving)
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