Assorted Vegetables (Namool)
Submitted by Monee
Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minNamool is the backbone of any Korean table, and this recipe gives you four different vegetable preparations to arrange on one beautiful platter.
Wilted spinach dressed with sesame oil and scallions. Julienned daikon and carrot with a sweet vinegar-sesame seasoning. Blanched soybean sprouts tossed in garlic and sesame. And earthy fiddlehead ferns stir-fried and sprinkled with ground sesame seeds.
Each vegetable gets its own distinct seasoning, but together they create a balanced, colorful spread that’s meant for sharing.
Serve them as banchan alongside rice, grilled meat, or as part of a bibimbap bowl.
Kitchen Tips
- Squeeze excess water from the wilted spinach firmly; soggy spinach dilutes the sesame dressing
- Salt the daikon and carrot and let them sit for 10 minutes to draw out moisture before seasoning
- Cook the soybean sprouts covered with the lid on so they steam through evenly; 10 minutes is the sweet spot
- Present each vegetable in its own section on a plate for the most authentic and eye-catching presentation
Ingredients
Directions
Wash spinach well and cook in boiling salted water to wilt. Blanch in cold water. Drain, and squeeze out excess water. Cut spinach into 1½ 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.
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