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

1. 1

   Julienne the carrot, soak briefly in water, then strain.

2. 2

   Put in a heat-resistant dish, wrap in plastic wrap and microwave for 2 minutes at 600 W.

3. 3

   Rinse the spinach and wrap loosely, microwave for a minute at 600 W, then soak in cold water.

4. 4

   Gently wring out the excess water and cut into thirds or fourths.

5. 5

   Parboil the shimeji mushrooms and strain.

6. 6

   Combine all ingredients while hot.

7. 7

   Transfer to serving plate and serve.

8. 8

   This is the namul recipe I used to make a Bibimbap Rice Bowl.

9. 9

   Check out.

* Per serving · 4 servings · Values may vary.

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