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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, hijiki salad with mung bean sprouts and young sadine. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Hijiki salad with mung bean sprouts and young sadine is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Hijiki salad with mung bean sprouts and young sadine is something which I have loved my whole life.

Korean Style Seasoned Mung Bean Sprouts Salad (Sukju Namul Muchim) - It gives a nutty savoury flavour. And it's super easy and simple to make at home! Today's recipe is another simple side dish (banchan) called Sukju Namul Muchim (숙주나물 무침, Korean style seasoned mung bean sprouts.

To begin with this particular recipe, we must 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 cook it.

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

Once the moong beans have been sprouted then we have a quick salad recipe in hand and we can easily flavor it as per your taste. Sookju namul, or Korean mung bean sprout salad, is one of the most popular side dishes you're likely to find in Korea. While some people argue that uncooked bean sprouts provide a better crunch, Korean bean sprouts traditionally are blanched in boiling water just long enough to cook them slightly. 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. Time doesn't include sprouting your beans/lentils. The spiciness can be adjusted by altering the chili/jalapeno amount. Delicious Indian salad made with sprouted mung beans, diced tomatoes, cucumber, onion, garnished with cilantro and lime juice.

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