Seasoned Hijiki Seaweed - Combining Doenjang and Fish Sauce Brings Out the Ocean Aroma

Steps

1. 1

   Wash the hijiki seaweed 3-4 times until no more impurities appear.

2. 2

   Remove any tough or fibrous parts.

3. 3

   Add 1T sea salt to boiling water, quickly add the hijiki and remove immediately.

4. 4

   Rinse in cold water to cool it down.

5. 5

   Finely chop the Korean green chili; split the white part of the green onion in half lengthwise and finely chop.

6. 6

   Make the seasoning by combining 1T gochujang, 1T doenjang, 1T chili powder, 0.5T minced garlic, 3T brown rice vinegar, 1T maesil extract, 1T mirin, 0.5T sugar, 1T sesame salt, and 0.5T capelin fish sauce.

7. 7

   Toss the hijiki with the seasoning first, then add the green onion and chili and toss again.