Assorted Vegetables (Namool)

         Yield: 4 Servings
Categories: Side dishes, Salads, Vegetables, Korean

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