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    • Assorted Vegetables (Namool)

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    CATEGORY CUISINE TAG YIELD
    Vegetables, Grains Korean Korean, Vegetables, Side dish, Salads 4 Servings

    INGREDIENTS

    1 bn Spinach
    9 oz Daikon radish; peeled & thinly julienned
    2 oz Carrot; peeled & thinly julienned
    1/4 ts Salt
    10 1/2 oz Soybean sprouts
    7 oz Fiddlehead, cooked
    1 tb Sesame oil
    1 ts Ground sesame seeds
    Salt
    1 tb Minced green onion
    1 tb Sesame oil
    1/2 ts Salt
    1/2 ts Ground sesame seeds
    1 tb Vinegar
    2 ts Sugar
    2 ts Ground sesame seeds
    1 ts Crushed garlic
    1 ts Minced green onion
    1/4 ts Ground chili pepper
    1 tb Sesame oil
    2 ts Minced green onion
    1 1/2 ts Ground sesame seeds
    1 ts Crushed garlic
    1/2 ts Salt
    1 ts Crushed garlic
    2 tb Soy sauce
    1 tb Minced green onion
    2 ts Sake
    2 ts Mirin

    INSTRUCTIONS

    SPINACH SEASONINGS
DAIKON/CARROT SEASONINGS
BEANSPROUT SEASONINGS
FIDDLEHEAD SEASONINGS
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 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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