Recipe - Assorted Vegetables (Namool)

1 bn Spinach
9 ounce Daikon radish; peeled
& thinly julienned
2 ounce Carrot; peeled
& thinly julienned
One fourth teaspoon Salt
10 One half ounce Soybean sprouts
7 ounce Fiddlehead, cooked
1 tablespoon Sesame oil
1 teaspoon Ground sesame seeds
Salt

SPINACH SEASONINGS
1 tablespoon Minced green onion
1 tablespoon Sesame oil
One half teaspoon Salt
One half teaspoon Ground sesame seeds

DAIKON/CARROT SEASONINGS
1 tablespoon Vinegar
2 teaspoon Sugar
2 teaspoon Ground sesame seeds
1 teaspoon Crushed garlic
1 teaspoon Minced green onion
One fourth teaspoon Ground chili pepper

BEANSPROUT SEASONINGS
1 tablespoon Sesame oil
2 teaspoon Minced green onion
1 One half teaspoon Ground sesame seeds
1 teaspoon Crushed garlic
One half teaspoon Salt

FIDDLEHEAD SEASONINGS
1 teaspoon Crushed garlic
2 tablespoon Soy sauce
1 tablespoon Minced green onion
2 teaspoon Sake
2 teaspoon 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
1One half inch lengths. Add Spinach Seasonings and mix well.

Place daikon and carrot in a bowl and sprinkle with One fourth 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