Braised Hijiki Seaweed and Soybeans

Name: Braised Hijiki Seaweed and Soybeans
Total time: 20 min
Yield: 355 g
Ingredients: Sesame Oil 10 ml; Fresh Carrot 20 g; Boiled Soybeans 100 g; Hijiki Seaweed 160 g; Beef Bouillon Powder 5 g; Cheongju (16% Alcohol, Korean Cooking Wine) 20 g; Mirin (Sweet Cooking Rice Wine) 20 g; Soy Sauce 20 g

Total yield is 300 grams, and a serving size of 50 grams is recommended.

Cook 20 min Difficulty EASY 378 kcal

#Braised Hijiki #Braised Soybeans #Seaweed Dish #Low Calorie #Healthy Food #Side Dish #Korean Cuisine #Dietary Fiber #Vegetarian #Protein

Braised Hijiki Seaweed and Soybeans finished dish

Ingredients

Main ingredients

Sesame Oil 10 ml
Fresh Carrot 20 g
Boiled Soybeans 100 g
Hijiki Seaweed 160 g

Seasonings/Sauce

Beef Bouillon Powder 5 g
Cheongju (16% Alcohol, Korean Cooking Wine) 20 g
Mirin (Sweet Cooking Rice Wine) 20 g
Soy Sauce 20 g

Nutrition summary

Carbohydrates 31.72 g 36%

Protein 22.53 g 26%

Fat 14.51 g 38%

Serving size 355g

Cooking steps

1

Rinse the hijiki seaweed thoroughly and blanch it.
2

Soak the soybeans in water and boil them until cooked.
3

Heat cooking oil in a pan, then stir-fry the hijiki and soybeans.
4

Add soy sauce, sugar, and mirin (cooking wine), then simmer over low heat until reduced.
5

Finish by drizzling sesame oil and sprinkling sesame seeds on top.

Braised Hijiki Seaweed and Soybeans

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