How To make Assorted Vegetables (Namool)
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.
How To make Assorted Vegetables (Namool)'s Videos
Flavourful 10-min. Korean Bean Sprout Salad (Sukju Namul)
Crunchy bean sprouts seasoned in a simple and flavourful sesame garlic soy sauce. This is a popular Korean side dish that is served at many Korean restaurants.
Recipe:
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EASY & QUICK SPINACH RECIPE #recipe #spinach #chinesefood #cooking #vegetables #shorts #foodlover
Mung bean sprout side dish (Sukjunamul-muchim: 숙주나물무침)
Today I’m going to make a mung bean sprout side dish with my homegrown mung bean sprouts. If you followed my directions and harvested your sprouts already, this is perfect timing for you and you’re ready to start!
Full recipe:
How to grow mung bean sprouts:
My cookbook:
Kimchi made with mustard greens (gat-kimchi:갓김치)
I'm sharing my gat kimchi recipe today! Oh my gaht! : )
Gat is mustard greens in Korean. It's super easy to make without using lots of kimchi seasoning paste. Full recipe:
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Maangchi's Big Book of Korean Cooking:
Maangchi's Real Korean Cooking:
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If you want an easy-to-make veggie side dish for a weeknight, try this broccolini recipe! #shorts
Winter can be a boring time of the year for bright flavors. So here’s an easy side dish that’s packed with flavor!
- 2 tbsp avocado oil
- 1 bunch broccolini
- 1 tbsp soy sauce
- 2 tsp rice vinegar
- 1 clove garlic, thinly sliced
- 2 tsp grated ginger
Spicy cucumber side dish (Oi-muchim: 오이무침)
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This recipe is also in my cookbook, Real Korean Cooking:
I’m going to share a super simple recipe with you today that’s one of my all time favorites. It’s a spicy Korean cucumber side dish called oi-muchim. If you have a nice seedless English cucumber, you can make this delicious banchan in just a few minutes. During my round the world Gapshida trip to meet my readers in 2011, I made this dish almost everywhere I went. Everybody loved it. Who wouldn’t like cold, fresh, crispy, seasoned cucumber? Each bite is succulent and wonderful!
Oi means “cucumber” in English, and muchim means “mixed” or “seasoned,” so many people simply call this dish “seasoned cucumber”. Many Koreans have their own version of it, so you’ll find many variations from family to family. This one is mine, and I’ve been using it for a long time. It’s also one of the dishes in my cookbook.
A major tip for this recipe is to make it and mix it just before serving, which will keep it crisp and fresh and prevent it from getting watery. It’s perfectly for a summertime BBQ – refreshing and just spicy enough to give you a little kick!
Enjoy the recipe! Let me know if you make it!
Ingredients (Serves 4)
1 English cucumber (or 2 to 3 kirby cucumbers), washed
1/4 cup thinly sliced onion
1 green onion, chopped
2 garlic cloves, minced
2 tablespoons soy sauce
2 teaspoons hot pepper flakes
2 teaspoons sesame oil
2 teaspoons sesame seeds
1 teaspoon sugar (optional)