Namul is a Korean food that is normally boiled vegetable seasoned with sesame oil and salt. It’s very popular in Japan too. Yesterday, I made broccoli namul with Japanese salted seaweed (Kombu) which you may be able to buy in an Asian food shop.
The recipe is very simple, but it’s tasty!
Salted Kombu (Kombu refers to a kind of seaweed) is very salty, so you don’t need to add too much of it. Salted Kombu can add not only saltiness but also Umami to your dish. Just remember that you may not want to put additional salt when you use it.
- Broccoli: 1 head
- Salted Kombu (seaweed): about 3 pinches
- Sesame oil: 1.5 tablespoon
- Sesame seeds: 1 pinch
Salted Kombu may be available at your local Asian food shop
How to make:
- Blanch the broccoli (this time, I steamed it in a steamer. The steaming time is 5 minutes on medium heat).
- After the broccoli is cooked, drain it. (Do not put it in the water)
- Put sesame oil and salted Kombu in a bowl and mix them.
- Add the broccoli and sesame seeds, stir them and it’s ready to be served.