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Spinach with Nori Seaweed and Tiny Sardines (Namul)
Spinach with Nori Seaweed and Tiny Sardines (Namul)

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We hope you got benefit from reading it, now let’s go back to spinach with nori seaweed and tiny sardines (namul) recipe. To cook spinach with nori seaweed and tiny sardines (namul) you only need 6 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Spinach with Nori Seaweed and Tiny Sardines (Namul):
  1. Provide 1 bunch Spinach
  2. Take 1 sheet Toasted nori seaweed
  3. You need 50 grams Chirimen jako or shirasu
  4. You need 1 1/2 tbsp Mentsuyu (3x concentrate)
  5. Use 1 tbsp Sesame oil
  6. You need 1 White sesame seeds
Steps to make Spinach with Nori Seaweed and Tiny Sardines (Namul):
  1. Blanch the spinach, rinse under cold water, drain, and cut into 3 - 4 cm lengths.
  2. Tear the toasted nori seaweed into small pieces.
  3. Combine the ingredients from Steps 1 and 2 with the shirasu or chirimen jako, mentsuyu and sesame oil in a bowl, and mix.
  4. Transfer to a serving dish, sprinkle toasted white sesame seeds on top, and serve.

I was given a lot of Korean nori seaweed as a souvenir. Nori is low in calories and rich in nutrition, including vitamin K, DHA and iodine. But nori, like any food, isn't good for your health when consumed in excess. While is it commonly found in seafood products, such as salmon, mackerel, tuna and sardines, seaweed is a vegetarian source of DHA. Sigeumchi namul is a classic Korean banchan of blanched spinach marinated in a garlic- and sesame-scented dressing.

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