Milin and soul namul


Milin is compatible with sesame oil and is perfect for Namul!

The color with other ingredients is beautiful, and the texture of Milin will upgrade the usual Namul ◎.



Shiozura/Dry 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. [In the case of Shiozura rinse rin] Rinse while changing water twice in a bowl, add new water and remove salt for 8 to 10 minutes.
  2. [In the case of dried mirin] Put the milline in the water -drained bowl and place it in water for 8 minutes.
  3. After draining the water, remove the water with the paper, add the milline in a bowl, and turn the sesame oil. If you don't have enough salt to look at the taste, adjust it with salt and mix well.
  4. Wash the bean sprouts lightly, put them in a pan, add enough water to soak them and boil over high heat.
  5. 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.
  6. 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