Korean-Style Three-Color Namul
A Korean-style side of spinach, bean sprouts, and carrot tossed in Kewpie Choreogi Salad Dressing. Perfect for bibimbap or meal prep.
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
- Peel and julienne the carrot.
- 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.
- 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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