What does it taste like?
Flavor and texture vary by variety, freshness, and preparation.
Sea vegetables
Hijiki seaweed
톳
Common aliases
hijiki · hijiki seaweed
What is Hijiki seaweed?
Hijiki seaweed appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
How is it used?
Use the form and amount listed in the recipe; trim or rinse as needed.
Where can you buy it?
Look for fresh hijiki seaweed with no off smell or sliminess.
How should you store it?
Refrigerate promptly and follow the package date when one is provided.
Possible substitutes
Another firm sea vegetable can work, with a different mineral flavor and texture.
Recipes using Hijiki seaweed
Rice Dishes
Grilled Brown Rice Balls with Hijiki(구운 주먹밥)
Savory brown rice balls mixed with seasoned hijiki, coated with crushed seaweed and egg, then grilled in a pan.
View recipe
Side Dishes
Seasoned Hijiki and Tofu(톳나물 두부무침)
Blanched hijiki seaweed and steamed tofu are mixed with garlic, sesame, sesame oil, and a small amount of sea salt for a simple side dish.
View recipe
Side Dishes
Young Radish and Hijiki Kimchi(열무톳김치)
A fresh kimchi-style side dish of lightly blanched young radish greens and hijiki tossed with garlic, ginger, red pepper flakes, and fish soy sauce.
View recipe