Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp, family's new favorite!
Best Sorts of Healthy and Delicious Salad Recipes
Many individuals love cooking as well as think it makes the excellent relaxing hobby. A kitchen that is filled with fresh food that smells tasty is certain to make anyone's state of mind a bit lighter. It can sometimes seem difficult, however, to identify recipes that work for you or guidance that brings about an inevitably successful meal. Possibly this Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp dish is the one you are trying to find.
Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp
To cook Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp you only need 6 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp :
- You need to prepare Spinach.
- You need to prepare Carrot.
- Provide pack Shimeji mushrooms.
- Provide to 20 grams Shio-kombu.
- You need Sesame oil.
- Provide Salt.
Short Tips:
If you are cooking from a recipe, the most effective tip we will give you is to read through the entire thing all the way through before you begin to cook. Not only will this help you gain a far better understanding of what the final dish ought to look and taste like, you’ll even be ready to ascertain that cooking tools you would like, as well as catch important instructions.instructions :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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