Korean-style slaw

The standard cold vegetable side dish served in Korean restaurants is called "namul" or "namool", and it consists of daikon & carrots, bracken, bellflower roots, and bean sprouts (spinach is used when these ingredients are not available). Each vegetable is flavored separately; the daikon/carrot combination is essentially the "namasu" recipe that I posted earlier as sesame oil/soy sauce combination is used for other vegetables. If you take these vegetables and top them over steamed/boiled rice with Korean-style barbequed beef (like bulgogi) and fried egg, you get a dish called "bibimbop". If you want me to post any of these recipes, just let me know.

When I respond to questions re. Japanese food, I always try to provide the authentic recipe because I consider this the most "accurate". I'm all in favor of adapting any recipe (I do it myself! :-)) but I think it's important to know the basic standard dish. Having grown up in Japan and raised on Japanese, Chinese, Korean, and Western cuisine (including fast foods), I love any food that tastes great! However, when something is called "sunomono" -- it means "vinegared items" in Japanese -- I will provide you with the standard Japanese sunomono recipe, and not the adapted version. In the West, especially in North America, Asian cuisine is such a mish-mash of different dishes from different Asian cultures. I think part of the problem is because many items weren't available and chefs had to make do with what they could get their hands on. In addition, they probably had to adjust to the Western palate in order to satisfy their customers. But with so much information and ingredients available today, I believe it's important to differentiate between Japanese, Chinese, and Korean cuisine, so that at minimum, people will know which resources to tap into for additional information.