Parboil the komatsuna, rinse in cold water, then thoroughly squeeze out the excess water. Chop into 3 cm lengths.
Julienne the carrot with a slicer. Lightly sprinkle with salt, let sit for a while, then squeeze out the excess liquid.
Combine the komatsuna and carrots, then season with the ★ ingredients. If it needs more flavor, add salt. Be sure to use plenty of pepper!
Story Behind this Recipe
I was lured by the 100 yen komatsuna... I used 1/2 a bunch for a refreshing salad and the other 1/2 for a rich namul! Our family's namul is made using Chinese soup stock, pepper, and sesame oil. The artificial flavoring really does its stuff.
When seasoning, dissolve the Chinese soup stock granules completely before adding the sesame oil to blend the flavors evenly. The lemon juice is optional (it adds a refreshing touch), but I recommend plenty of pepper. I use Ajinomoto brand Chinese soup stock granules.