Assorted vegetables (namool)

Yield: 4 servings

Measure Ingredient
1 bunch Spinach
9 ounces Daikon radish; peeled & thinly julienned
2 ounces Carrot; peeled & thinly julienned
¼ teaspoon Salt
1 tablespoon Minced green onion
1 tablespoon Sesame oil
1 tablespoon Vinegar
2 teaspoons Sugar
2 teaspoons Ground sesame seeds
1 tablespoon Sesame oil
2 teaspoons Minced green onion
1½ teaspoon Ground sesame seeds
1 teaspoon Crushed garlic
2 tablespoons Soy sauce
1 tablespoon Minced green onion
10½ ounce Soybean sprouts
7 ounces Fiddlehead, cooked
1 tablespoon Sesame oil
1 teaspoon Ground sesame seeds
\N \N Salt
½ teaspoon Salt
½ teaspoon Ground sesame seeds
1 teaspoon Crushed garlic
1 teaspoon Minced green onion
¼ teaspoon Ground chili pepper
1 teaspoon Crushed garlic
½ teaspoon Salt
2 teaspoons Sake
2 teaspoons Mirin





Wash spinach well and cook in boiling salted water to wilt. Blanch in cold water. Drain, and squeeze out excess water. Cut spinach into 1-½ inch lengths. Add Spinach Seasonings and mix well.

Place daikon and carrot in a bowl and sprinkle with ¼ 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 beansprout seasonings.

Drain fiddlehead. Stir fry in 1 tablespoon sesame oil. Add beansprout 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 & Easy Korean Cooking for Everyone Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On 10-21-94

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