Assorted Vegetables (Namool)
Yield
4 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spinach
|
|
| 9 | ounces |
daikon (chinese icicle radish)
peeled and thinly julienned |
|
| 2 | ounces |
carrots
peeled and thinly julienned |
|
| ¼ | teaspoon |
salt
|
|
| 10 ½ | ounces |
soybean sprouts
|
* |
| 7 | ounces |
fiddlehead
cooked |
* |
| 1 | tablespoon |
sesame oil
|
|
| 1 | teaspoon |
sesame seeds
ground |
|
| 1 | x |
salt
to taste |
*
|
| Spinach seasons | |||
| 1 | tablespoon |
scallions, spring or green onions
minced |
|
| 1 | tablespoon |
sesame oil
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
sesame seeds
ground |
|
| Daikon/carrot seasonings | |||
| 1 | tablespoon |
vinegar
|
|
| 2 | teaspoons |
sugar
|
|
| 2 | teaspoons |
sesame seeds
ground |
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
scallions, spring or green onions
minced |
|
| ¼ | teaspoon |
hot chili peppers
ground |
|
| Beansprout seasonings | |||
| 1 | tablespoon |
sesame oil
|
|
| 2 | teaspoons |
scallions, spring or green onions
minced |
|
| 1 ½ | teaspoons |
sesame seeds
ground |
|
| 1 | teaspoon |
garlic
crushed |
|
| ½ | teaspoon |
salt
|
|
| Fiddlehead seasonings | |||
| 1 | teaspoon |
garlic
minced |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
scallions, spring or green onions
minced |
|
| 2 | teaspoons |
sake
|
* |
| 2 | teaspoons |
mirin (sweet seasoning)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spinach
|
|
| 260.1 | ml/g |
daikon (chinese icicle radish)
peeled and thinly julienned |
|
| 57.8 | ml/g |
carrots
peeled and thinly julienned |
|
| 1.3 | ml |
salt
|
|
| 303.5 | ml/g |
soybean sprouts
|
* |
| 202.3 | ml/g |
fiddlehead
cooked |
* |
| 15 | ml |
sesame oil
|
|
| 5 | ml |
sesame seeds
ground |
|
| 1 | x |
salt
to taste |
*
|
| Spinach seasons | |||
| 15 | ml |
scallions, spring or green onions
minced |
|
| 15 | ml |
sesame oil
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
sesame seeds
ground |
|
| Daikon/carrot seasonings | |||
| 15 | ml |
vinegar
|
|
| 1E+1 | ml |
sugar
|
|
| 1E+1 | ml |
sesame seeds
ground |
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
scallions, spring or green onions
minced |
|
| 1.3 | ml |
hot chili peppers
ground |
|
| Beansprout seasonings | |||
| 15 | ml |
sesame oil
|
|
| 1E+1 | ml |
scallions, spring or green onions
minced |
|
| 7.5 | ml |
sesame seeds
ground |
|
| 5 | ml |
garlic
crushed |
|
| 2.5 | ml |
salt
|
|
| Fiddlehead seasonings | |||
| 5 | ml |
garlic
minced |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
scallions, spring or green onions
minced |
|
| 1E+1 | ml |
sake
|
* |
| 1E+1 | ml |
mirin (sweet seasoning)
|
*
|
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.
