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Hijiki Seaweed, Konnyaku, and Bean Sprout Namul
Hijiki Seaweed, Konnyaku, and Bean Sprout Namul

Before you jump to Hijiki Seaweed, Konnyaku, and Bean Sprout Namul recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

The benefits of healthy eating are today being given more publicity than ever before and there are a number of reasons for doing this. There are a lot of health conditions linked with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. Wherever you look, people are encouraging you to live a more healthy way of life but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a bad way. In all probability, most people think that it takes too much work to eat healthily and that they will have to drastically change their lifestyle. It is possible, though, to make a few simple changes that can start to make a positive impact to our everyday eating habits.

If you want to see results, it is definitely not a necessity to drastically alter your eating habits. It’s not a bad idea if you wish to make major changes, but the most crucial thing is to step by step switch to making healthier eating selections. As you get used to the taste of healthy foods, you will discover that you’re eating more healthily than you used to. Like many other habits, change takes place over a period of time and as soon as a new way of eating becomes part of who you are, you will not feel the need to go back to your old diet.

As you can see, it’s not at all difficult to start incorporating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to hijiki seaweed, konnyaku, and bean sprout namul recipe. You can cook hijiki seaweed, konnyaku, and bean sprout namul using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Hijiki Seaweed, Konnyaku, and Bean Sprout Namul:
  1. Provide 1 bag Bean sprouts
  2. Take 10 grams Dried hijiki
  3. Get 100 grams Threaded konnyaku
  4. Take 1 tsp ●Ginger (grated)
  5. Take 1 tsp ●Soy sauce
  6. Get 2 tsp Chinese powdered soup stock
  7. Get 1 tbsp ●Sesame oil
  8. You need 2 tbsp ●White toasted sesame seeds
  9. Use 1/4 tsp Doubanjiang
  10. Take 1 tsp Garlic (grated) (optional)
  11. Take 1 dash Pepper
  12. Use 1 Your choice of garnishing, such as minced onion, shiso, or chives
Steps to make Hijiki Seaweed, Konnyaku, and Bean Sprout Namul:
  1. In a pot, combine the bean sprouts with enough water to cover. Add a pinch of salt and heat.
  2. Put the konnyaku in a bowl, then prepare a strainer above it. Also prepare the hijiki.
  3. Boil the bean sprouts for about a minute. Then pour the hot water from the bean sprouts over the hijiki. Drain the sprouts in the strainer set above the konnyaku.
  4. At this point, I remove the bean sprouts roots. It's helps disperse the residual heat and drain the moisture more quickly.
  5. Drain the konnyaku and hijiki in the strainer then combine them in a heat-resistant bowl. Add the ● ingredients and microwave at 700W for 1 minute.
  6. Mix in the bean sprouts, add a little pepper and it's finished.
  7. I also created this version featuring bean sprouts and mozuku seaweed - - https://cookpad.com/us/recipes/169556-umami-rich-mozuku-seaweed-and-bean-sprout-namul
  8. You can also mix in imitation crab or chikuwa, which is also delicious.

I used soy bean sprouts (instead of mung bean). I enjoy the large bean on the tip for added texture and what I think is a much better flavor (somewhat sweet). The soybean sprouts should have the actual soybean on the end (yellow). You can usually find them like this at an Asian/Korean Market. Sookju namul, or Korean mung bean sprout salad, is one of the most popular side dishes you're likely to find in Korea.

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