Korean namul using raw seaweed hijiki

Hijiki-NamuruAsian
Asian Vagetable

Very easy steps.

Materials

  • Raw seaweed hijiki 1/2 pack
  • Mizuna 1 share
  • 5-6 mushrooms
  • 1 tablespoon of sesame oil
  • 1/2 tablespoon of soy sauce
  • Grated garlic 1/4
  • Vinegar 1/2
  • Nampula 1/4

Steps

  1. Boil the hijiki seaweed for 3 minutes and cool with ice water
  2. Slice mushrooms
  3. Cut the mizuna into 3 cm pieces
  4. Mix all ingredients in a bowl and you’re done.

The point is to wipe the boiled hijiki with kitchen paper.

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