Three-Color Namul (Seasoned Vegetables) recipe - ingredients, nutrition and when to eat it
Three-color namul is a side dish made by lightly seasoning spinach, bellflower root, and bracken fern separately and arranging them on one plate.
Three-color namul is a side dish made by lightly seasoning spinach, bellflower root, and bracken fern separately and arranging them on one plate. The nutty aroma of sesame oil and the different textures of each vegetable go well with rice, making it a great choice for holiday meals or everyday home cooking.
Side dishes · 35 minutes to cook
Nutrition (per 149.3g serving): 166.1 kcal · protein 6.7g · carbohydrate 17.9g · fat 8.8g · sodium 919mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After soaking bellflower root, rub and rinse it with a little coarse salt to soften its bitter taste.
Tips: Avoid squeezing the vegetables too hard, or they may become dry. Squeeze them only until no water drips when pressed by hand.
Tips: Season the three vegetables separately to keep their colors bright and preserve each one’s texture.
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Ingredients (1 serving)
- Spinach — 60 g
- Dried bellflower root — 15 g
- Blanched fernbrake — 50 g
- Soy sauce — 0.7 Tbsp
- Sesame oil — 1.5 tsp
- Garlic — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.3 g