Assorted Vegetables (Namool)

Title:
Assorted Vegetables (Namool)

Yield:
4 Servings

Categories:
Korean,
Vegetables,
Side
Dishes,
Salads




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





-----------------------------SPINACH
SEASONINGS-----------------------------


     1 tb Minced green onion


     1 tb Sesame oil


   1/2 ts Salt


   1/2 ts Ground sesame seeds



--------------------------DAIKON/CARROT
SEASONINGS--------------------------


     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



---------------------------BEANSPROUT
SEASONINGS---------------------------


     1 tb Sesame oil


     2 ts Minced green onion


 1 1/2 ts Ground sesame seeds


     1 ts Crushed garlic


   1/2 ts Salt



---------------------------FIDDLEHEAD
SEASONINGS---------------------------


     1 ts Crushed garlic


     2 tb Soy sauce


     1 tb Minced green onion


     2 ts Sake


     2 ts 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


 1-1/2 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