Easiest Way to Make Super Quick Homemade Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp

Hello everybody, it's Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Recipe of Super Quick Homemade 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 tasty. This will be really delicious.

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Many things affect the quality of taste from Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. 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 cook that.

I'm having fun using shio-kombu to make different variations of namul. The flavors will meld together better if you toss the seasoning while the carrot and shimeji mushrooms are warm. For 4 servings. Recipe by Donpintan

Ingredients and spices that need to be Take to make Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp:

1. 100 grams Spinach
2. 100 grams Carrot
3. 1 pack Shimeji mushrooms
4. 15 to 20 grams Shio-kombu
5. 2 tbsp Sesame oil
6. 1 pinch Salt

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

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.

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So that's going to wrap this up with this special food Recipe of Any-night-of-the-week Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp. Thank you very much for reading. I'm confident you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!