Kim Dae-seok's Hijiki and Oyster Muchim
A refreshing seafood side dish made by tossing blanched hijiki with fresh oyster in a mustard-doenjang seasoning
Ingredients needed 3 servings
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.
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