Assorted Vegetables (Namool)
Ingredients
1 bunch spinach
9 ounce daikon radish peeled and thinly julienned
2 ounces carrot peeled and thinly julienned
1/4 tsp. salt
10-1/2 ounces soybean sprouts
7 ounce fiddlehead, cooked
1 Tbsp. sesame oil
1 tsp. ground sesame seeds
salt
Spinach seasonings
1 Tbsp. minced green onion
1 Tbsp. sesame oil
1/2 tsp. salt
1/2 tsp. ground sesame seeds
Daikon/carrot seasonings
1 Tbsp. vinegar
2 tsp. sugar
2 tsp. ground sesame seeds
1 tsp. crushed garlic
1 tsp. minced green onion
1/4 tsp. ground chili pepper
Beansprout seasonings
1 Tbsp. sesame oil
2 tsp. minced green onion
1 1/2 tsp. ground sesame seeds
1 tsp. crushed garlic
1/2 tsp. salt
Fiddlehead seasonings
1 tsp. crushed garlic
2 Tbsp. soy sauce
1 Tbsp. minced green onion
2 tsp. sake
2 tsp. mirin
Cooking 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 tsp. 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 Tbls. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)