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

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Okay, eventually! Here is your recipe today. Many thanks for looking at my write-up, remember to share this recipe to Your loved ones, your buddies, neighbours, and so on. Have got a wonderful working day.

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

1. It's 100 grams of Spinach.
2. Prepare 100 grams of Carrot.
3. It's 1 of pack Shimeji mushrooms.
4. Prepare 15 of to 20 grams Shio-kombu.
5. Prepare 2 tbsp of Sesame oil.
6. You need 1 pinch of Salt.

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

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..