Kim Dae-seok's Hijiki and Tofu Muchim
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.
Ingredients needed 3 servings
Recipe
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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