by

Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp

Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp

Shio-kombu (salt-cooked kombu seaweed) is a handy ingredient to season dishes.

Ingredients: 4 servings

Spinach
100 g
Carrot
100 g
Shimeji mushrooms
1 pack
Shio-kombu
15 to 20 g
Sesame oil
2 tablespoons
Salt
A pinch

Steps

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 Recipe ID: 2149333.

Story Behind this Recipe

I'm having fun using shio-kombu to make different variations of namul.