Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, spinach, carrot, and shimeji mushroom namul (korean-style salad) with salted kombu kelp. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook spinach, carrot, and shimeji mushroom namul (korean-style salad) with salted kombu kelp using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp:
- Make ready 100 grams Spinach
- Take 100 grams Carrot
- Get 1 pack Shimeji mushrooms
- Take 15 to 20 grams Shio-kombu
- Take 2 tbsp Sesame oil
- Take 1 pinch Salt
Steps to make Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp:
- 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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