AI-generated imageEasy Andong-style Heotjesabap with Clear Soup (2 Servings)
A simplified home-style meal of prepared three-color namul rice seasoned with soy and sesame, alongside radish-tofu clear soup. It is not a complete ceremonial spread.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Check that all three namul sides are fully cooked, within date and refrigerated. Cook raw vegetables separately.
- 02
Thinly slice radish and cube tofu. Bring water, kelp and radish to a boil, remove the kelp and simmer until the radish softens.
- 03
Add tofu to the soup and heat thoroughly. Begin with 1/2 tbsp soup soy sauce, taste, then adjust.
- 04
Mix remaining soy sauce with sesame oil and ground sesame. Use the dressing sparingly because prepared namul is already seasoned.
- 05
Divide warm rice into two bowls, top with three namul sides and stir in dressing a little at a time.
- 06
Serve with radish-tofu soup on the side. This simple home version omits fish and meat sides; refrigerate leftovers promptly.
Helpful source links
Before you cook
Use cooked and properly refrigerated namul. Check soy, wheat, sesame and possible fish ingredients; chill leftovers within 2 hours.
Allergens: SOY, WHEAT (check purchased sides and soup soy sauce), SESAME, FISH (check prepared namul labels)
Image & source credits
AI-generated image.
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