Kim Dae-seok's Hijiki and Tofu Muchim

Name: Kim Dae-seok's Hijiki and Tofu Muchim
Cook time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: Korean
Ingredients: hijiki 300g; pan-frying tofu 1 pack (150g); flour 1 tablespoon (for cleaning); minced garlic 1 tablespoon; salt 1/3 tablespoon (adjustable, additional pinch optional); sesame oil 1 tablespoon; hulled sesame seeds 1 tablespoon

A light side dish made by mixing firm, briny-free hijiki with mashed tofu, seasoned simply with salt and sesame oil for a clean, refreshing taste. The hijiki are cleaned using flour washing technique to remove fishy odor while maintaining their texture.

15 min Difficulty Easy side dish

Main ingredients

hijikitofuminced garlicsesame oil

Ingredients needed 3 servings

hijiki 300g

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hijiki tofu minced garlic sesame oil

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pan-frying tofu 1 pack (150g)

flour 1 tablespoon (for cleaning)

minced garlic 1 tablespoon

salt 1/3 tablespoon (adjustable, additional pinch optional)

sesame oil 1 tablespoon

hulled sesame seeds 1 tablespoon

Recipe

Cut the pan-frying tofu in half, then in half again. Blanch in boiling water for 3 minutes, then remove and cool completely.
In a bowl, add 300g of hijiki and 1 tablespoon of flour. Add a small amount of water and gently rub the mixture to remove impurities and fishy odor. Rinse thoroughly under cold water.
Blanch the cleaned hijiki in the same boiling water used for tofu for no more than 20 seconds, until they turn vivid green. Immediately transfer to cold water to stop cooking.
After rinsing under cold water, squeeze out as much moisture as possible with your hands. Cut into bite-sized pieces, about 2cm on each side.
Place the cooled, blanched tofu in a cheesecloth and squeeze out all moisture with full force until it becomes crumbly and dry.
In a large bowl, combine the squeezed hijiki and mashed tofu.
Add 1 tablespoon minced garlic, 1/3 tablespoon salt, 1 tablespoon sesame oil, and half of the hulled sesame seeds (1/2 tablespoon). Grind the remaining half in a mortar until fragrant, then mix into the salad.
Gently toss all ingredients together, adjusting seasoning. If slightly bland, add an extra pinch of salt and mix well to finish.

Blanch the tofu in boiling water for 3 minutes, then cool. Clean the hijiki by rubbing them with flour and a little water.
Quickly blanch the cleaned hijiki in boiling water for 20 seconds, then immediately cool in cold water. Squeeze out moisture and cut into bite-sized pieces.
Mix the well-squeezed tofu and hijiki with salt, minced garlic, ground sesame seeds, and sesame oil, tossing evenly.

Cooking tips

When washing hijiki, coat the surface with 1 tablespoon of flour and gently rub—this effectively removes mucilage, fine particles, and the characteristic sea smell without compromising the natural flavor of the perilla.
Do not overcook hijiki; exceeding 20 seconds will destroy their unique chewy texture, turning them slimy. Remove immediately once they turn bright green.
Since this is a moist salad, it’s crucial to squeeze out every last drop of moisture from both tofu and hijiki. Otherwise, excess water will dilute the seasoning and make the dish taste bland.
Avoid using soy sauce or fish sauce—they darken the color. For a fresh, vibrant green and white appearance, season only with salt.

Recommended for

Those seeking a light side dish combining hijiki and tofu.
Fans of savory, chewy vegetable salads with a nutty texture.
Anyone wanting to make a hijiki and tofu salad where the dressing stays concentrated and not watery.

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