Korean Namul with Shiitake and Kiriboshi Daikon
The namul you’ve had so far may not have reached its true potential! This version is packed with umami from thick-cut, Japanese forest-grown shiitake mushrooms and finely chopped kombu, plus a crisp bite from dried daikon and carrots. Restaurants often use thin, Chinese shiitake, but when you make it at home, you can splurge on forest-grown Japanese shiitake for a whole new level of deliciousness. Give it a try! Dried carrots are even more vibrant than fresh ones, making them perfect for adding a colorful pop to any dish.
Ingredients
(4 servings)
-
5 ( 60g )
Dried Shiitake
-
30g
Dried Daikon & Carrot Strip Mix
-
25g
Cucumber
-
2g
Shredded kombu kelp
-
1/2 Tbsp
Toasted sesame seeds
-
A dash of
Shredded chili pepper
-
1 tsp
Light soy sauce -A
-
1 tsp
Sugar -A
-
4 tsp
Sesame oil -A
-
1/2 tsp
Salt -A
-
-
Steps
1
Reconstitute the dried Shiitake with water, then slice.
2
Reconstitute the Dried Daikon & Carrot Strip Mix with water and lightly squeeze out the water.
3
Roughly shred the cucumber and salt lightly.
4
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.
5
Mix in Seasoning A to flavor.
6
Sprinkle toasted sesame seeds and chili peppers.
