I tried to make ‘Kombu’ Namul, a Korean inspired dish. I first boiled Kombu and mixed it with seasoning ingredients, but now I know stir-fry is much easier. This is such a simple dish, and so delicious to eat with freshly cooked rice.

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Makes

4 Serving

Ingredients

50g Dried Shredded Kombu (Kelp) *it was 265g when rehydrated
*Note: You can slice Dried Kombu by yourself, see ‘How To Thinly Slice Kombu (Kelp)’
1 tablespoon Sesame Oil
1 clove Garlic *finely chopped
Chilli Flakes as required *optional, I added 1/8 teaspoon
1 teaspoon Asian Chicken Bouillon Powder
1 tablespoon Sake (Rice Wine) *optional
1 tablespoon Soy Sauce *plus extra
1/2 tablespoon Toasted Sesame Seeds

Method

1. Soak Dried Shredded ‘Kombu’ (Kelp) in cold water for 15 minutes OR until rehydrated, drain, rinse well, and drain again. *Note: You can slice Kombu by knife. Find ‘How To Thinly Slice Kombu (Kelp)’
2. Heat Sesame Oil, Garlic and Chilli in a frying pan over medium heat. When aromatic, add Kombu, and stir for a few minutes.
3. Add Asian Chicken Bouillon Powder, Sake (Rice Wine) and Soy Sauce, and mix to combine. Taste it, and add extra Soy Sauce if required. Keep stirring until all liquid is gone. Add Toasted Sesame Seeds and mix to combine.