Mirin Korean Namul


Mirin pairs perfectly with sesame oil, making it an ideal ingredient for namul dishes. Not only does it enhance the flavor and texture of the dish, but its vibrant color also adds visual appeal. Elevate your usual namul with the delightful crunch of mirin!



Salted /Dried Mirin (before salt removal/before watering) 100g/15g
・ Sesame oil (for birth): 2 teaspoon
・ Bean sprouts: 1 bag (200g)

・ Sesame oil: 2 tablespoons
・ Sugar: 1 tablespoon
・ Shouyu: 1/2 tablespoon
・ Vinegar: 2 tablespoons
・ Salt: 3G
・ Black pepper: A little
・ Red sesame: If you like (OK)

Mirin and southern sprouts Namul_ Materials

How to:

  1. Rinse the Salted Mirin twice, then soak it in fresh water for 8-10 minutes to desalt it. Drain well in a sieve, then pat dry with paper towels. If you're using Dried Mirin, soak it in plenty of water for about 8 minutes.
  2. After draining the water, remove the water with the paper, add the Mirin in a bowl, and pour the sesame oil. If you think the taste is not enough, adjust it with salt and mix well.
  3. Wash the bean sprouts, place them in a pan, add enough water to soak them and boil over heat.
  4. When it boils, raise it as soon as possible and drain. Put it in a bowl, turn all seasonings, add roasted sesame as you like.
  5. Milin and bean sprouts, each of which two types of namul are served separately, or even if the two are mixed with the preferred ratio, then served.

Milin and soul namul

[If you make a lot of namul and save it]
After draining, add hot water and sacrifice with sesame oil.


Instead of sprouts, combine with Namul who uses shredded cucumber or mix it with kimchi!

With your favorite arrangement while incorporating seaweed, a dish that just goes on chopsticks.


Here are the items used in the recipe

Dried Mirin Seaweed


Dried Mirin Seaweed