AI-generated imageKorean Holiday Three-Color Namul: Spinach, Bellflower Root & Bracken (4 Servings)
Prepare three Korean holiday side dishes together: spinach, bellflower root and bracken. Use only properly processed edible bracken and observe the additional boiling precautions.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse 200 g commercially pre-boiled edible bracken. Never use raw or merely soaked dried bracken.
- 02
Boil the bracken in plenty of fresh water for at least 20 minutes after boiling begins. Discard all water, rinse, and cut into 5 cm lengths.
- 03
Wash spinach thoroughly and blanch for 30–60 seconds. Cool in cold water, gently squeeze and cut into 4–5 cm lengths.
- 04
Rub the peeled bellflower roots with 1/2 tsp salt to mellow bitterness. Rinse several times and shorten long pieces.
- 05
Toss spinach with 1 tbsp sesame oil, 1 tsp sesame seeds, and 1/4 tsp salt. Add one-third of the optional garlic if desired.
- 06
Sauté roots in 1 tsp neutral oil; add 50 mL water and cook for 5–8 minutes until tender. Season with 1/4 tsp salt. Off heat, mix in 1 tbsp sesame oil and 1 tsp sesame seeds. Optionally add one-third of the garlic during cooking.
- 07
Sauté the reboiled bracken in 1 tsp neutral oil; add 2 tsp soup soy sauce, 80 mL water, and any remaining optional garlic. Simmer 5–8 minutes until tender; off heat, add 1 tbsp sesame oil and 1 tsp sesame seeds.
- 08
Serve all three vegetables separately. Refrigerate uneaten portions in shallow covered containers within 2 hours at 4°C or colder. Never reuse the bracken boiling water.
Helpful source links
Before you cook
Never use raw or merely soaked dried bracken. Reboil properly processed edible bracken in fresh water for at least 20 minutes and discard the water to reduce toxin exposure. Check sesame, soy, and possible wheat allergens. Refrigerate within 2 hours at 4°C or lower and reheat thoroughly.
Allergens: sesame, soy, wheat (check soup soy sauce label)
Image & source credits
AI-generated image.
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