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๐ŸŒAuthentic Korean recipe from a Korea-based creator โ€” ingredients and steps translated below
13K views๐Ÿ‘ 168
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Woni๐Ÿฅ• ๋‹ค์ด์–ดํŠธ

Recipe Information

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Video-Specific Recipe

Hijiki Salad

Cultural Context

Hijiki salad has its roots in Japanese cuisine but has been embraced in Korea, where it is often enjoyed for its nutritional benefits. Traditionally made with hijiki seaweed, a source of minerals and fiber, this salad is a staple in many households, reflecting a commitment to healthy eating. Today, variations can be found globally, with different vegetables and dressings, making it a versatile dish.

KoreanKRside
15 min
easy
4 servings
Servings4
cucumber
salt
parsley
dill
cilantro
Greek yogurt
minced garlic
lemon juice
allulose
olive oil
toasted bread
smoked salmon
jalapeรฑos
nuts
soft-boiled egg
red pepper flakes

hijiki seaweed

๐Ÿฅ—Healthier: wakame

๐Ÿ’ฐCheaper: nori

Wakame is lower in calories, while nori is more accessible and affordable.

soy sauce

๐Ÿฅ—Healthier: tamari

๐Ÿ’ฐCheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar flavor.

1

Chop the cucumber using a slicer, then finely chop it with a knife, keeping the crunchy parts and discarding the soft, seedy parts.

2

Sprinkle salt over the chopped cucumber and let it sit, using about the same amount of salt as you would for a fried egg.

3

Finely chop the parsley, or substitute with dill or cilantro.

4

Squeeze out as much water as possible from the salted cucumber.

5

Combine Greek yogurt, cucumber, parsley, minced garlic, and lemon juice in the ratio of 4:2:1:0.5:0.5. Add allulose and olive oil to taste, using 1 tablespoon of allulose and 3-4 tablespoons of olive oil for a less sweet version.

Cooking Techniques

soakingblanchingmixing

Spice Level:

๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธ

Dietary

vegetariandairy-free

Allergens

sesame

Also Known As

Hijiki no NimonoHijiki Salad with Vegetables
Local Name: ํžˆ์ง€ํ‚ค ์ƒ๋Ÿฌ๋“œ

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