Pork Kimchi Konjac Hijiki


Elevate your palate with the perfect harmony of kimchi, yuzu's citrus, and hijiki's texture The presence of konjac is also an important player too!



  • Salted Hijiki/ Dried Hijiki (before desalting/soaking) 40g / 4g
  • Green part of long green onion (sliced diagonally) 40g
  • Thinly sliced pork belly (bite-sized pieces) 200g
  • Salt (for seasoning the meat) a pinch
  • Konjac (bite-sized pieces) 70g
  • Sesame oil ...1 tablespoon
  • Cooking sake... 2 tablespoons
  • Gochujang (if you need more spiciness)... 1/2 teaspoon

How to:

  1. Rinse the young hijiki a couple of times, then soak in water for about 5 minutes to desalt it after rinsing off the salt. For Dried Hijiki, soak it in water for 6 minutes.

  2. Heat sesame oil in a frying pan over medium heat. Add the green onions and sauté for about 3 minutes, then add the pork belly and sprinkle with a pinch of salt.
  3. Pour in the cooking sake and let it evaporate over high heat
  4. If necessary, blanch the konjac in boiling water for about 1 minute, then drain and add it to the pan along with the kimchi.
  5. Taste the mixture and add gochujang if you want more spiciness, then stir-fry lightly.
  6. Once everything is well mixed, add the sliced yuzu hijiki and remove from heat. Serve in a bowl and enjoy as a side dish with hot rice!

The idea of combining the spiciness of kimchi with the freshness of yuzu sparked this recipe. Adding the unique crispiness of hijiki made it even better! 

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed