Korean Namul with Shiitake and Kiriboshi Daikon

With shiitake mushrooms and shredded kombu kelp, great umami flavor! Genuine namul.

Korean Namul with Shiitake and Kiriboshi Daikon

With shiitake mushrooms and shredded kombu kelp, great umami flavor! Genuine namul.

Shiitake and chopped kelp create much UMAMI.
Dried daikon gives a crisp texture.
It is more delicious than Korean restaurants because you can use thick-cut shiitake mushrooms grown in Japan in your kitchen.

( 4 servings )

Dried shiitake mushrooms
5 ( 60g )
Dried Daikon & Carrot Strip Mix
30g
Cucumber
25g
Shredded kombu kelp
2g
Toasted sesame seeds
1/2 tbsp
Shredded chili pepper
A dash of
Seasoning A
Light soy sauce -
1 tsp
Sugar -
1 tsp
Sesame oil -
4 tsp
Salt -
1/2 tsp

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.