Tasty and easy to make, this salad is perfect for times when you need one more dish.Komatsuna doesn't have much scum, so there's no need to parboil it. Adding oil improves the absorption of carotenes. Recipe by Anko313

#greenveg

My favorite this about Korean cuisine is they variety of ways they incorporate vegetables into their dishes!Korean people typically consume side dishes along with their meals and this simple seasoned spinach is one of my personal favorites.This spinach can be paired with meat and rice, one of the most popular ways I’ve seen this seasoned spinach consumed is in the traditional Korean rice dish called Bibimbap which is a variety of vegetables and meat mixed with rice and Korean red chili paste (Gochujang)

I'm having fun using shio-kombu to make different variations of namul.The flavors will meld together better if you toss the seasoning while the carrot and shimeji mushrooms are warm. For 4 servings. Recipe by Donpintan

I've started to grow sick of komatsuna recipes.Since bunches of greens variety in quantity; adjust the seasoning and taste. Recipe by *Anna*

I love namul, so I revised a recipe I found in a cookbook.When squeezing out the spinach, don't squeeze too tightly. Recipe by Yuuyuu0221

The sesame sauce salad: I wanted to use up some sesame seeds that were left over, since the packet says "please use up as soon as you can after opening".The mustard-vinegar-miso salad: I re-created the "Popeye salad" that we used to get at school lunch, and give it a grown-up twist.Make sure to squeeze out any excess moisture from the spinach.You can use a thin (20 g) chikuwa fish sticks instead of the crab sticks and tuna.Add some roasted and coarsely chopped walnuts for added texture and flavor. Or, try adding some defrosted corn kernels. For 2 servings each. Recipe by Sabumochi

Since bean sprouts are available cheaply all year round and also nutritious, I want to find various ways to use them.The trick is to thoroughly drain excess water from the boiled bean sprouts. Recipe by meg115

A good way of making a dish with leftovers.Blanch bunch of spinach and drain. Cut up to about 5 cm, wrap in cling film and freeze. It's useful to have stocked, as you can use the frozen spinach in any kind of dish. For those on a diet, replace with low calorie mayonnaise and tuna. Do not throw the tuna oil too much, otherwise the dish will be too dry. Recipe by Iku..

My family liked it when I added toasted nori seaweed to our usual spinach with sesame sauce. This little side dish is now a family favorite!-Please adjust the amount of Mentsuyu (noodle sauce) to your preference.-You can use seasoned seaweed or Korean seaweed.Recipe by Komomomomo.

There aren't many green winter vegetables, so I always use pea shoots, which are cheap and available all year round Pea shoots have a nice texture, but don't have that distinctive grassy smell that a lot of vegetables tend to have, so I tried using them in a simple shio-konbu namul.Mind you don't over-boil the pea shoots! Recipe by Hanacchitomocchi

This is the recipe I came up with while trying to get my child, who hates Japanese spinach salad, to eat it.It tastes good with plenty of sesame seeds. Recipe by Pukuttopukumaru