🥒 Courgette Namul Korean Taste Recipe by tomo_ya
Carrot Namul (Korean-style Salad) Carrot Namul (Korean-style Salad) I wanted to have a colorful topping when I made bibimbap (Korean mixed-rice dish), and I was also thinking about nutrition. This recipe uses ingredients that are vital to Korean style flavors: sesame oil, scallions, sesame seeds, and garlic. Umami seasoning is also an important secret ingredient! The flavors dissipate after cooling down, so the trick is to be generous with the seasonings. Recipe by KiwieKiwie cookpad.japan Cucumber and Korean Nori Seaweed Namul Cucumber and Korean Nori Seaweed Namul I was given a lot of Korean nori seaweed as a souvenir. I added it to cucumber namul, and it was delicious. If you make this way in advance, the flavor will change, and it won't be so nice. So mix everything together right before you eat! Japanese powdered red chili pepper is very spicy, so use a tiny bit if you use it. It will be the best to use Korean red chili if possible. Recipe by Shingashi hatake cookpad.japan Easy Spinach Namul with Garlic-Flavoured Sesame Oil Easy Spinach Namul with Garlic-Flavoured Sesame Oil The spinach namul is a staple for bibimbap. When spinach is in season, I make this often. If you keep a stock of garlic-flavoured sesame oilin your fridge, you can make seasonal vegetable namul anytime. It is important not to squeeze the spinach too hard! You will have juicy and tender spinach. Soy sauce darkens the colour, so just add a tiny bit to season with. Since the size of 1 bunch of spinach depends on the season, adjust the seasonings to taste. Recipe by Heartful Kitchen Rei cookpad.japan Colorful Kimbap: Korean Nori Seaweed Rolls Colorful Kimbap: Korean Nori Seaweed Rolls I often ate kimbap (Korean-style seaweed rolls) when I studied abroad in Korea. I really wanted to eat them in Japan, so I created this recipe! Make your own kimbap using your favorite fillings. Good for bentos, too. Be careful not to put too much rice or filling in the rolls, or they will be hard to roll up. If you put too much sesame oil in the rice, it won't stick together! The more colorful the filling, the prettier the rolls! Recipe by Nokosandon cookpad.japan Simple Namul with Plenty of Komatsuna! Simple Namul with Plenty of Komatsuna! I was lured by the 100 yen komatsuna... I used 1/2 a bunch for a refreshing salad and the other 1/2 for a rich namul! Our family's namul is made using Chinese soup stock, pepper, and sesame oil. The artificial flavoring really does its stuff. When seasoning, dissolve the Chinese soup stock granules completely before adding the sesame oil to blend the flavors evenly. The lemon juice is optional (it adds a refreshing touch), but I recommend plenty of pepper. I use Ajinomoto brand Chinese soup stock granules. For 4 servings. Recipe by moj cookpad.japan Simple Jabara Cucumber Namul for Bento Simple Jabara Cucumber Namul for Bento I saw this way of cutting cucumbers once on a TV program when I was in middle school. Step 1 - Cut diagonal 1 mm thick cuts (You can see it a bit in the pictures). Cut 2/3 of the way through. You can eat it right away, but it's best if you let it sit for at least an hour (in the refrigerator). Adjust the amount of sesame oil to taste. Recipe by Yuuyuu0221 cookpad.japan Cabbage Namul Cabbage Namul It's an easy but delicious namul made with shredded cabbage that tends to become leftover. Adding a cucumber or boiled carrot will add nice colours to the dish. Using chopped cabbage is also delicious. Cut it however you like it! When you are using the garlic sesame oil ( mix 1 tablespoon of it with the boiled cabbage. Adjust the flavour with salt and pepper, sprinkle with the roasted sesame seeds, and you're done. Recipe by Heartful Kitchen Rei. cookpad.japan Carrot Namul (Korean-style Salad) Carrot Namul (Korean-style Salad) I wanted to have a colorful topping when I made bibimbap (Korean mixed-rice dish), and I was also thinking about nutrition. This recipe uses ingredients that are vital to Korean style flavors: sesame oil, scallions, sesame seeds, and garlic. Umami seasoning is also an important secret ingredient! The flavors dissipate after cooling down, so the trick is to be generous with the seasonings. Recipe by KiwieKiwie cookpad.japan Carrot Namul (Korean-style Salad) Carrot Namul (Korean-style Salad) I wanted to have a colorful topping when I made bibimbap (Korean mixed-rice dish), and I was also thinking about nutrition. This recipe uses ingredients that are vital to Korean style flavors: sesame oil, scallions, sesame seeds, and garlic. Umami seasoning is also an important secret ingredient! The flavors dissipate after cooling down, so the trick is to be generous with the seasonings. Recipe by KiwieKiwie cookpad.japan Cucumber and Korean Nori Seaweed Namul Cucumber and Korean Nori Seaweed Namul I was given a lot of Korean nori seaweed as a souvenir. I added it to cucumber namul, and it was delicious. If you make this way in advance, the flavor will change, and it won't be so nice. So mix everything together right before you eat! Japanese powdered red chili pepper is very spicy, so use a tiny bit if you use it. It will be the best to use Korean red chili if possible. Recipe by Shingashi hatake cookpad.japan Cucumber and Korean Nori Seaweed Namul Cucumber and Korean Nori Seaweed Namul I was given a lot of Korean nori seaweed as a souvenir. I added it to cucumber namul, and it was delicious. If you make this way in advance, the flavor will change, and it won't be so nice. So mix everything together right before you eat! Japanese powdered red chili pepper is very spicy, so use a tiny bit if you use it. It will be the best to use Korean red chili if possible. Recipe by Shingashi hatake cookpad.japan Easy Spinach Namul with Garlic-Flavoured Sesame Oil Easy Spinach Namul with Garlic-Flavoured Sesame Oil The spinach namul is a staple for bibimbap. When spinach is in season, I make this often. If you keep a stock of garlic-flavoured sesame oilin your fridge, you can make seasonal vegetable namul anytime. It is important not to squeeze the spinach too hard! You will have juicy and tender spinach. Soy sauce darkens the colour, so just add a tiny bit to season with. Since the size of 1 bunch of spinach depends on the season, adjust the seasonings to taste. Recipe by Heartful Kitchen Rei cookpad.japan Easy Spinach Namul with Garlic-Flavoured Sesame Oil Easy Spinach Namul with Garlic-Flavoured Sesame Oil The spinach namul is a staple for bibimbap. When spinach is in season, I make this often. If you keep a stock of garlic-flavoured sesame oilin your fridge, you can make seasonal vegetable namul anytime. It is important not to squeeze the spinach too hard! You will have juicy and tender spinach. Soy sauce darkens the colour, so just add a tiny bit to season with. Since the size of 1 bunch of spinach depends on the season, adjust the seasonings to taste. Recipe by Heartful Kitchen Rei cookpad.japan Colorful Kimbap: Korean Nori Seaweed Rolls Colorful Kimbap: Korean Nori Seaweed Rolls I often ate kimbap (Korean-style seaweed rolls) when I studied abroad in Korea. I really wanted to eat them in Japan, so I created this recipe! Make your own kimbap using your favorite fillings. Good for bentos, too. Be careful not to put too much rice or filling in the rolls, or they will be hard to roll up. If you put too much sesame oil in the rice, it won't stick together! The more colorful the filling, the prettier the rolls! Recipe by Nokosandon cookpad.japan Colorful Kimbap: Korean Nori Seaweed Rolls Colorful Kimbap: Korean Nori Seaweed Rolls I often ate kimbap (Korean-style seaweed rolls) when I studied abroad in Korea. I really wanted to eat them in Japan, so I created this recipe! Make your own kimbap using your favorite fillings. Good for bentos, too. Be careful not to put too much rice or filling in the rolls, or they will be hard to roll up. If you put too much sesame oil in the rice, it won't stick together! The more colorful the filling, the prettier the rolls! Recipe by Nokosandon cookpad.japan Simple Namul with Plenty of Komatsuna! Simple Namul with Plenty of Komatsuna! I was lured by the 100 yen komatsuna... I used 1/2 a bunch for a refreshing salad and the other 1/2 for a rich namul! Our family's namul is made using Chinese soup stock, pepper, and sesame oil. The artificial flavoring really does its stuff. When seasoning, dissolve the Chinese soup stock granules completely before adding the sesame oil to blend the flavors evenly. The lemon juice is optional (it adds a refreshing touch), but I recommend plenty of pepper. I use Ajinomoto brand Chinese soup stock granules. For 4 servings. Recipe by moj cookpad.japan Simple Namul with Plenty of Komatsuna! Simple Namul with Plenty of Komatsuna! I was lured by the 100 yen komatsuna... I used 1/2 a bunch for a refreshing salad and the other 1/2 for a rich namul! Our family's namul is made using Chinese soup stock, pepper, and sesame oil. The artificial flavoring really does its stuff. When seasoning, dissolve the Chinese soup stock granules completely before adding the sesame oil to blend the flavors evenly. The lemon juice is optional (it adds a refreshing touch), but I recommend plenty of pepper. I use Ajinomoto brand Chinese soup stock granules. For 4 servings. Recipe by moj cookpad.japan Simple Jabara Cucumber Namul for Bento Simple Jabara Cucumber Namul for Bento I saw this way of cutting cucumbers once on a TV program when I was in middle school. Step 1 - Cut diagonal 1 mm thick cuts (You can see it a bit in the pictures). Cut 2/3 of the way through. You can eat it right away, but it's best if you let it sit for at least an hour (in the refrigerator). Adjust the amount of sesame oil to taste. Recipe by Yuuyuu0221 cookpad.japan Simple Jabara Cucumber Namul for Bento Simple Jabara Cucumber Namul for Bento I saw this way of cutting cucumbers once on a TV program when I was in middle school. Step 1 - Cut diagonal 1 mm thick cuts (You can see it a bit in the pictures). Cut 2/3 of the way through. You can eat it right away, but it's best if you let it sit for at least an hour (in the refrigerator). Adjust the amount of sesame oil to taste. Recipe by Yuuyuu0221 cookpad.japan Cabbage Namul Cabbage Namul It's an easy but delicious namul made with shredded cabbage that tends to become leftover. Adding a cucumber or boiled carrot will add nice colours to the dish. Using chopped cabbage is also delicious. Cut it however you like it! When you are using the garlic sesame oil ( mix 1 tablespoon of it with the boiled cabbage. Adjust the flavour with salt and pepper, sprinkle with the roasted sesame seeds, and you're done. Recipe by Heartful Kitchen Rei. cookpad.japan Cabbage Namul Cabbage Namul It's an easy but delicious namul made with shredded cabbage that tends to become leftover. Adding a cucumber or boiled carrot will add nice colours to the dish. Using chopped cabbage is also delicious. Cut it however you like it! When you are using the garlic sesame oil ( mix 1 tablespoon of it with the boiled cabbage. Adjust the flavour with salt and pepper, sprinkle with the roasted sesame seeds, and you're done. Recipe by Heartful Kitchen Rei. cookpad.japan