Recipe(tried): Eggy-Korean Assorted Vegetables (Namul)

Hi eggy -- Here's my version of "namul". Like you, I never measure anything when I'm cooking the foods I grew up eating, so I had to look this up in a cookbook for some guidelines. The seasonings and procedures are all mine. The amount of food is suppposed to serve 4 asccording to the book, but if you're anything like me, this will be polished up by two people in one sitting.

As far as soft egg custard soup is concerned, do you want a recipe for "chawan-mushi"? This is a real Japanese classic. If you're talking about Korean soups, the soups I've had in Korean restaurants are wakame soups (using chicken/beef stock) and miso soups but I'd be happy to check into this for a Korean version. If you want my recipe for chawan-mushi, just let me know.

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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.