Simmered Hijiki Seaweed with Gochujang

Name: Simmered Hijiki Seaweed with Gochujang
Yield: 3 servings
Cuisine: American
Ingredients: 10 grams Hijiki seaweed; 1/3 of a piece Konnyaku; 1 slice Aburaage; 1/4 Carrot; 50 ml ☆ Water; 1/2 tsp ☆ Dashi stock granules (bonito based); 1/2 tbsp ☆Gochujang; 1 tbsp ☆ Sake; 1 tbsp ☆ Mirin; 1 tbsp ☆ Soy sauce; 1/2 tbsp Sesame oil; 1 White sesame seeds

cookpad.japan @cookpad_jp

I made an arrangement to Potato and Konnyaku Stewed in Gochujang (Korean hot pepper paste). ( Recipe ID : 877095 ) I wanted to eat hijiki seaweed a little bit differently because I always eat it with a sweet and salty taste, so I made it spicy.

Make sure to keep an eye on the pot as it simmered in Step 4 so that it doesn't burn.
You can use satsuma-age deep fried fishcake or chikuwa fishpaste sticks instead of the deep fried tofu. For 2 to 3 servings. Recipe by annnnn

cookpad.japan @cookpad_jp

Saved

Ingredients

3 servings

10 gramsHijiki seaweed
1/3of a piece Konnyaku
1 sliceAburaage
1/4Carrot
50 ml☆ Water
1/2 tsp☆ Dashi stock granules (bonito based)
1/2 tbsp☆Gochujang
1 tbsp☆ Sake
1 tbsp☆ Mirin
1 tbsp☆ Soy sauce
1/2 tbspSesame oil
1White sesame seeds

Saved

Steps

1

Soak the hijiki seaweed in a large amount of water for about 15 to 20 minutes. Rinse quickly in more water, then drain
2

Parboil the konnyaku, and cut it thinly as shown in the photo. Pour hot water over the aburaage to remove the surface oil, then cut into thin pieces. Finely julienne the carrots.
3

Pour some sesame oil in a pan with thick walls and heat it up. Add the ingredients from Steps 1 & 2 and stir fry. When the oil is evenly distributed, add the ☆ ingredients.
4

Mix it well and then cover the pan with a lid and cook on low heat for about 10 minutes.
5

It's ready once the liquid in the pan is almost all gone.
6

Serve on a plate and sprinkle with some white sesame seeds.