Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp
cookpad.japan @cookpad_jp
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
Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp
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
Cooking Instructions
- 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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