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

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The ingredients needed to make Spinach, Carrot, and Shimeji Mushroom Namul (Korean-Style Salad) with Salted Kombu Kelp:

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

Steps 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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