Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp.
You can have Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp using 6 ingredients and 6 steps. Here is how you cook it.
Ingredients of Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp
- It’s 100 grams of Spinach.
- Prepare 100 grams of Carrot.
- Prepare 1 of pack Shimeji mushrooms.
- Prepare 15 of to 20 grams Shio-kombu.
- It’s 2 tbsp of Sesame oil.
- It’s 1 pinch of Salt.
Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp step by step
- Julienne the carrot, soak briefly in water, then strain. Put in a heat-resistant dish, wrap in plastic wrap and microwave for 2 minutes at 600 W..
- Rinse the spinach and wrap loosely, microwave for a minute at 600 W, then soak in cold water. Gently wring out the excess water and cut into thirds or fourths..
- Parboil the shimeji mushrooms and strain..
- Combine all ingredients while hot..
- Transfer to serving plate and serve..
- This is the namul recipe I used to make a Bibimbap Rice Bowl. Check out..
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