all recipes plus Uncategorized Recipe: Tasty Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp

Recipe: Tasty Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp

Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp.

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

  1. It’s 100 grams of Spinach.
  2. Prepare 100 grams of Carrot.
  3. Prepare 1 of pack Shimeji mushrooms.
  4. Prepare 15 of to 20 grams Shio-kombu.
  5. It’s 2 tbsp of Sesame oil.
  6. It’s 1 pinch of Salt.

Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp step by step

  1. 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..
  2. 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..
  3. Parboil the shimeji mushrooms and strain..
  4. Combine all ingredients while hot..
  5. Transfer to serving plate and serve..
  6. This is the namul recipe I used to make a Bibimbap Rice Bowl. Check out..

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