Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, spinach, carrot, and shimeji mushroom namul (korean-style salad) with salted kombu kelp. One of my favorites. For mine, I’m gonna make it a bit unique. 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 popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. 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 can achieve it.
The ingredients needed to make Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp:
- Take 100 grams Spinach
- Make ready 100 grams Carrot
- Get 1 pack Shimeji mushrooms
- Make ready 15 to 20 grams Shio-kombu
- Take 2 tbsp Sesame oil
- Prepare 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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