A little different! Pork Kim Konjac Hijiki


The spiciness of kimchi, the flavor of yuzu, and the crunchy feeling of hijiki are perfect! The presence of konjac is also an important player!



  • Wakabijiki Yuzu(Before salt removal / before water return) 40g / 4g
  • Blue part of the green onion (diagonally cut) 40g
  • Pork belly sliced ​​meat (bite -sized) 200g
  • A little salt (flavor of meat)
  • Konjac (bite -sized) 70g
  • 1 tablespoon sesame oil
  • 2 tablespoons of cooking sake
  • Gochujan (if the spiciness is not enough) about 1/2 teaspoon

How to:

  1. The young hijiki changes the water twice and rinses, rinses, and is washed away after rinsing in salt for about 5 minutes and drained. Give Yuzu together, and cut it finely if it is long.

  2. In the case of dried hijiki, return to water for 6 minutes.

  3. Sprinkle sesame oil in a frying pan and fry the long green onion over medium heat, add pork belly about 3 minutes later, shake the salt to the flavor and fry.
  4. Sprinkle cooked sake and skip alcohol over high heat
  5. If you need to remove the konjac, put it in the boiled water for about 1 minute, and put it with a spoon and put it in 4 with the kimchi.
  6. If the whole is mixed well, taste here. If you want to add spicy, add gochujang here and fry lightly.
  7. Put the yuzu hijiki cut into a size that is easy to eat and turn off the heat. Entangle the whole and put it in a bowl
  8. Please accompany hot rice!

The spicy and yuzu will surely fit! The first thing that came to mind was Kimchi. There is no doubt if there is a crunchy feeling that is not found in general hijiki! I thought about a recipe. This texture, which can be accented and addictive, can be enjoyed because it is harvested at the stage of young buds that have just grown.

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed