Korean Namul with Shiitake and Kiriboshi Daikon
The Korean Namul you've been eating may not have been perfect yet. Shiitake and Kombu give it an excellent natural umami flavor! The dried Daikon and carrot mix gives it a crunchy texture.
Many restaurants use Chinese Shiitake, but when you make it at home, you can use thick slices of Japanese Forest-grown Shiitake, which gives it a new dimension Umami taste. Please try cooking them. Dried carrots are more colorful than fresh carrots and are great for adding color to dishes.
5 ( 60g )
Dried Shiitake mushrooms
Dried Daikon & Carrot Strip Mix
Shredded kombu kelp
Toasted sesame seeds
A dash of
Shredded chili pepper
Light soy sauce -A
Sesame oil -A
Reconstitute the dried Shiitake with water, then slice.
Reconstitute the Dried Daikon & Carrot Strip Mix with water and lightly squeeze out the water.
Roughly shred the cucumber and salt lightly.
Lightly boil the Steps 1 and 2 ingredients in salt water. Drain the water and while hot, mix in the shredded kombu kelp and add the cucumber.
Mix in Seasoning A to flavor.
Sprinkle toasted sesame seeds and chili peppers.