Hijiki salad with mung bean sprouts and young sadine
Hijiki salad with mung bean sprouts and young sadine

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, hijiki salad with mung bean sprouts and young sadine. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Hijiki salad with mung bean sprouts and young sadine is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Hijiki salad with mung bean sprouts and young sadine is something which I have loved my entire life. They’re nice and they look wonderful.

How to Sprout Sprouts: Sprouting Made EASY. Learn the Most Delicious Ways to Cook Mung Bean Sprouts 豆芽这样炒是最好吃的. Korean Style Seasoned Mung Bean Sprouts Salad (Sukju Namul Muchim) - It gives a nutty savoury flavour.

To get started with this recipe, we have to first prepare a few ingredients. You can have hijiki salad with mung bean sprouts and young sadine using 6 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Hijiki salad with mung bean sprouts and young sadine:
  1. Make ready 9 oz mung bean sprouts
  2. Prepare 1 pinch dried hijiki
  3. Make ready 3 tbsp vinegar (rice vinegar preferable)
  4. Prepare 1.5 tbsp each soy sauce, sugar and sesame oil
  5. Take 1-2 tbsp dried young sadine
  6. Prepare 1 pinch sesame seed

Time doesn't include sprouting your beans/lentils. The spiciness can be adjusted by altering the chili/jalapeno amount. Sookju namul, or Korean mung bean sprout salad, is one of the most popular side dishes you're likely to find in Korea. This sprouted mung bean salad or moong salad uses a few simple Indian spices like turmeric and cumin for maximum flavor.

Instructions to make Hijiki salad with mung bean sprouts and young sadine:
  1. Rinse hijiki and soak them in water for approx. 10 mins (or as directed on package otherwise) and drain water.
  2. Add soaked hijiki in a microwavable container. Also add mung bean sprouts, and cook in microwave for about 3 mins (700w). Drain any extra water and cool them to room temperature.
  3. Mix vinegar, soy sauce, sugar and sesame oil in a small bowl. Add dressing to the cooked hijiki and bean sprouts.
  4. Add dried young sardine and slightly mix. Cool in fridge as desired. Sprinkle sesame seed when serving.
  5. FYI - Dried hijiki expands once in water. One pinch expands as 10 times as much!

There's something about sprouting beans that brings out the poet in me. Watching those tiny little white squiggles shoot out of the legume and grow, like magic, over a period. Add these, and the sweetcorn and bean sprouts to the hijiki. Finely chop the carrot and add it, mixing well to combine the ingredients. Stir all the dressing ingredients into the remaining cooking liquid in a saucepan and heat gently, stirring, until the sugar has dissolved.

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