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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 How to Elevate Your Mood with Food.

Mostly, people have been trained to believe that “comfort” foods are bad for the body and have to be avoided. Often, if your comfort food is made of candy or other junk foods, this holds true. Otherwise, comfort foods can be super nourishing and good for you. There are several foods that really can boost your moods when you eat them. When you feel a little down and are in need of an emotional pick-me-up, try a few of these.

Eggs, believe it or not, can be really great at dealing with depression. Just see to it that you do not throw away the yolk. Every time you want to cheer yourself up, the yolk is the most essential part of the egg. Eggs, the yolks in particular, are high in B vitamins. The B vitamin family can be great for boosting your mood. This is because the B vitamins help your neural transmitters–the parts of your brain that control your mood–function better. Eat an egg and feel happier!

So you see, you don’t need to eat junk food or foods that are terrible for you to feel better! Try some of these instead!

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

The ingredients needed to make Hijiki Seaweed, Konnyaku, and Bean Sprout Namul:
  1. Take 1 bag Bean sprouts
  2. Use 10 grams Dried hijiki
  3. You need 100 grams Threaded konnyaku
  4. Get 1 tsp ●Ginger (grated)
  5. Take 1 tsp ●Soy sauce
  6. You need 2 tsp Chinese powdered soup stock
  7. Prepare 1 tbsp ●Sesame oil
  8. Use 2 tbsp ●White toasted sesame seeds
  9. Use 1/4 tsp Doubanjiang
  10. Use 1 tsp Garlic (grated) (optional)
  11. Take 1 dash Pepper
  12. Prepare 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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