15-min JPK Style Mixed Namul

Crunchy, juicy and chilled! This namul is a perfect side dish in the summer time. You can prepare this namul in less than 15 mins.

If we have a chance to go to Korean restaurant, the super popular Korean BBQ will never be our first choice since we eat less meat. But I do like the Korean appetiser, namul, that is rich in sesame oil aroma and quite tasty!

How Koreans and Japanese Make Namul

Namul is super easy to make at home. No cooking skill is required, and the seasonings are also very basic. Koreans usually make it with soy sauce, sesame oil and garlic, while Japanese may replace garlic with veggie/chicken stock powder.

Traditionally, namul is made with spinach, bean sprouts and carrot. On the other hand, Japanese like to use canned tuna which I find it quite convenient and tasty, plus you can have more protein and calcium as well!

Serves 2-3

• 150 g bean sprouts
• 150 g cucumber, cut into batons
• 50 g canned tuna
• 2 tsp soy sauce
• 2 tsp sesame oil
• 1 tsp salted veggie/chicken bouillon powder
• white pepper
• toasted white sesame

How to Make JPK Style Mixed Namul in 15 mins

1. Add a little salt to the cucumber and wait for 10 mins. Then remove the excessive water.
2. Blanch the bean sprouts in boling water for 1 mins, then rinse with cold water and drain dry.
3. Put the cucumber, bean sprouts and tuna together with all the seasonings, mix well. Finally, sprinkle some sesame on top, done!

More Easy Side Dish Recipes

• Roast Brussels Sprouts with Spicy Tomato Sauce and Croutons
• Roasted Purple Sprouting Broccoli with Preserved Lemon
• Pan-fry Padrón Pepper (5 mins Tapas at Home)
• Afghan Slow Cooked Spinach Recipe