Komatsuna (Japanese mustard spinach) and salted kelp namul

 

Ingredients

1 bag of Komatsuna (Japanese mustard spinach)

12g of salted kelp

1 tablespoon of sesame oil

1 teaspoon of grated garlic

1/2 teaspoon of salt

1 teaspoon of ground white sesame seeds

1 teaspoon of whole white sesame seeds

Instructions

① Cut the Komatsuna into 4cm widths and place the stems and leaves in a bowl in that order. Cover loosely with plastic wrap and heat in a 600w microwave for 2 minutes, then cool in cold water.

② In a large bowl, combine the salted kelp, sesame oil, garlic, and salt and mix well.

③ Squeeze the excess water from the Komatsuna from step ① and add it to the bowl from step ②, then mix.

④ Add the ground white sesame seeds and whole white sesame seeds and mix briefly.

⑤ Serve in a dish and it's ready!