Kim Dae-seok's Hijiki and Oyster Muchim

• hijiki 300g
• fresh oyster 200g
• onion 1/4 head
• white part of green onion 15cm
• green chili pepper 1 piece
• red chili pepper 1 piece
• gochujang generously 3 tablespoons
• sugar generously 1 tablespoon
• minced garlic 1 tablespoon
• 2x vinegar 4 tablespoons
• ginger wine 1/2 tablespoon (or ginger juice/ginger syrup)
• ground red pepper 1 tablespoon
• doenjang 1/2 tablespoon
• sesame oil 1 tablespoon
• fresh wasabi root 1cm
• toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Do not over-blanch hijiki beyond 20 seconds—excessive cooking will destroy their signature crisp, fresh texture and make them mushy. Remove immediately when the green color appears.
• Regular vinegar increases moisture over time, which can make the salad soggy. Use 2x vinegar instead to maintain crispness throughout storage.
• Adding half a tablespoon of doenjang and a small amount of fresh wasabi root to the dressing effectively eliminates the sticky, bitter fishy taste of oyster—this is the secret trick.

Recommended for 🙋

• ⭐Those who want to bring freshness and zing to their table with a winter seasonal seafood dish.
• ⭐People who enjoy a spicy, tangy, sweet side dish that pops satisfyingly in the mouth.
• ⭐Anyone wanting to experience a foolproof, multipurpose dressing at home that reduces fishy odors and tastes.