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Assorted Vegetables (Namool)

Type: Vegetables
Courses: Salads, Side dish
Serves: 4 people

Recipe Ingredients

1 packet  Spinach
9 oz 255gDaikon radish - peeled, julienne
2 oz 56gCarrot - peeled, julienne
1/4 teaspoon 1.3mlSalt
10 1/2 oz 298gSoybean sprouts
7 oz 198gFiddlehead - cooked
1 tablespoon 15mlSesame oil
1 teaspoon 5mlGround sesame seeds
  Spinach Seasonings
1 tablespoon 15mlGreen onion - minced
1 tablespoon 15mlSesame oil
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlGround sesame seeds
  Daikon/carrot Seasonings
1 tablespoon 15mlVinegar
2 teaspoons 10mlSugar
2 teaspoons 10mlGround sesame seeds
1 teaspoon 5mlCrushed garlic
1 teaspoon 5mlGreen onion - minced
1/4 teaspoon 1.3mlGround chili pepper
  Bean Sprout Seasonings
1 tablespoon 15mlSesame oil
2 teaspoons 10mlGreen onion - minced
1 1/2 teaspoons 7.5mlGround sesame seeds
1 teaspoon 5mlCrushed garlic
1/2 teaspoon 2.5mlSalt
  Fiddlehead Seasonings
1 teaspoon 5mlCrushed garlic
2 tablespoons 30mlSoy sauce

Recipe 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 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 bean sprout seasonings.

Drain fiddlehead. Stir fry in 1 tablespoon sesame oil. Add bean sprout 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.

Mrs. Edward L. Sherwood


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