Korean-Style Three-Color Namul

Ingredients (Serves 2)

  • 1/2 bag bean sprouts (130g)
  • 1/2 bunch spinach (120g), cut into 3cm pieces
  • 1/3 carrot (60g), julienned
  • Salt, to taste
  • 3 tablespoons Kewpie Choreogi Salad Dressing

Instructions

  1. Peel and julienne the carrot.
  2. Boil the bean sprouts, spinach, and carrot in salted water until just tender. Rinse under cold water and squeeze out excess moisture. Cut the spinach into 3cm lengths.
  3. In separate bowls, toss each vegetable with Kewpie Choreogi Salad Dressing before plating together.

About This Recipe

This Korean-style namul features three vegetables seasoned with a rich sesame-garlic dressing. It's a versatile side for bibimbap, grilled dishes, or lunchboxes.

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