Kim Dae-seok's Hijiki Muchim
A refreshing side dish that highlights the natural flavor of hijiki, enhanced with the rich aroma of traditional soybean paste, spicy gochujang, and the bright tang of lemon juice.
Ingredients needed 4 servings
Recipe
Cooking tips
- Blanch hijiki briefly in boiling water and immediately cool in cold water to preserve its color and texture.
- Since the saltiness of soybean paste and gochujang varies by brand, taste the dressing and adjust seasoning as needed.
- Add lemon juice just before serving to maintain its fresh, vibrant aroma.
Recommended for
- Those who enjoy a crisp, chewy texture and a rich oceanic aroma in their side dishes.
- The perfect solution for those hesitant to eat hijiki due to its strong fishy odor—this recipe delivers a deliciously sweet and sour twist.
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