Recipe: repost: Cathy's Namul (Korean Vegetables

Don,

Youa re in the right place... Cathy, an American Japanese lady has great knowledge of both traditional Japanese and Korean cuisine and she has kindly posted this recipe just not long ago... Here is the repost... Do a bit of "content search" and you could find more of her recipes. I have to tell you that her recipes have never, NEVER, failed even once here!!! ^_^ I use her Teriyaki sauce which is much better than the one that sold in my Japanese friend's father's famous restaurant here in Melbourne! ($10AUD per bottle! I don't buy it from them anymore!!!) Good luck!!!

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Namul (Korean Assorted Vegetables)
about 4 servings

1 bunch bellflower roots or spinach
9 oz. daikon (Japanese turnip), peeled and thinly julienned
2 oz. carrot, peeled and thinly julienned
1/4 teaspoon salt
10-1/2 oz. soybean sprouts
7 oz. fiddlehead or bracken (brown fern, called "zenmai" in Japanese, and sold pre-cooked in vacuum-packed bags)
1 Tablespoon sesame oil
1 teaspoon ground sesame seeds
Salt

Bellflower/Spinach seasonings:
1 Tablespoon minced scallions
1 Tablespoon sesame oil
1/2 teaspoon salt
1/2 teaspoon ground sesame seeds

Daikon/Carrot seasonings:
1 Tablespoon rice vinegar
2 teaspoon sugar
2 teaspoon ground sesame seeds
1 teaspoon crushed garlic
1 teaspoon minced scallions
1/2 teaspoon ground chili pepper

Bean sprout seasonings:
1 Tablespoon sesame oil
2 teaspoons minced scallions
1-1/2 teaspoons ground sesame seeds
1 teaspoon crushed garlic
1/2 teaspoon salt

Fiddlehead/Bracken seasonings:
1 teaspoon crushed garlic
2 Tablespoons soy sauce
1 Tablespoon minced scallions
2 teaspoons sake (Japanese rice wine)
2 teaspoons mirin (Japanese sweetened rice wine)

Wash bellflower/spinach well and cook in boiling salted water until it wilts. Blanch in cold water. Drain and squeeze out excess water. Cut bellflower/spinach into 1-1/2 inch lengths. Add seasonings and mix well.

Place daikon and carrot in a bowl and sprinkle with 1/4 teaspoon salt. Let stand for about 10 minutes, then lightly squeeze out moisture. Add seasonings and mix well.

Discard roots of soybean sprouts. Wash and place sprouts into a saucepan with enough water to cover the sprouts. Add a pinch of salt and cook over medium heat for 10 minutes. Drain well and mix in seasonings.

Drain fiddlehead/bracken. Stir-fry in 1 tablespoon sesame oil, and the rest of the seasonings. Reduce the mixture and sprinkle with ground sesame seeds.

Arrange vegetables separately on serving dish, or serve in individual bowls.