Assorted Vegetables (Namool)

Type: Vegetables
Courses: Salads, Side dish
Serves: 4 people

Recipe Ingredients

1 x		Spinach
9 oz		Daikon radish - peeled, julienne
2 oz		Carrot - peeled, julienne
1/4 teaspoon		Salt
10 1/2 oz		Soybean sprouts
7 oz		Fiddlehead - cooked
1 tablespoon		Sesame oil
1 teaspoon		Ground sesame seeds
		Salt
		Spinach Seasonings
1 tablespoon		Green onion - minced
1 tablespoon		Sesame oil
1/2 teaspoon		Salt
1/2 teaspoon		Ground sesame seeds
		Daikon/carrot Seasonings
1 tablespoon		Vinegar
2 teaspoons		Sugar
2 teaspoons		Ground sesame seeds
1 teaspoon		Crushed garlic
1 teaspoon		Green onion - minced
1/4 teaspoon		Ground chili pepper
		Bean Sprout Seasonings
1 tablespoon		Sesame oil
2 teaspoons		Green onion - minced
1 1/2 teaspoons		Ground sesame seeds
1 teaspoon		Crushed garlic
1/2 teaspoon		Salt
		Fiddlehead Seasonings
1 teaspoon		Crushed garlic
2 tablespoons		Soy sauce
1 tablespoon		Green onion - minced
2 teaspoons		Sake
2 teaspoons		Mirin

Recipe Instructions

Wash spinach well and cook in boiling salted water to wilt. Blanch in cold water. Drain, and squeeze out excess water. Cut spinach into 1-1/2 inch lengths. Add Spinach Seasonings and mix well.

Place daikon and carrot in a bowl and sprinkle with 1/4 teaspoon salt. Let stand 10 minutes, then lightly squeeze out water. Add daikon/carrot seasonings and mix well.

Discard roots of soybean sprouts. Wash and place sprouts into a pan with enough water to cover and a pinch of salt. Cover and cook over medium heat for 10 minutes. Drain well and cool. Mix in bean sprout seasonings.

Drain fiddlehead. Stir fry in 1 tablespoon sesame oil. Add bean sprout seasonings to taste. Cook down and sprinkle with ground sesame seeds.

Arrange cool vegetables in separate sections on serving dish, or present in individual bowls.

Adapted from a recipe in Quick and Easy Korean Cooking for Everyone

Source:
Mrs. Edward L. Sherwood

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