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

• 100 grams Spinach
• 100 grams Carrot
• 1 pack Shimeji mushrooms
• 15 to 20 grams Shio-kombu
• 2 tbsp Sesame oil
• 1 pinch Salt

1. Julienne the carrot, soak briefly in water, then strain.
2. Put in a heat-resistant dish, wrap in plastic wrap and microwave for 2 minutes at 600 W.
3. Rinse the spinach and wrap loosely, microwave for a minute at 600 W, then soak in cold water.
4. Gently wring out the excess water and cut into thirds or fourths.
5. Parboil the shimeji mushrooms and strain.
6. Combine all ingredients while hot.
7. Transfer to serving plate and serve.
8. This is the namul recipe I used to make a Bibimbap Rice Bowl.
9. Check out.

spinach, carrot, pack, sesame oil, salt

Taken from cookpad.com/us/recipes/171788-spinach-carrot-and-shimeji-mushroom-namul-korean-style-salad-with-salted-kombu-kelp (may not work)