Namul, Koreanizing the veggies

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Here is a plate generously filled with decadent veggies, and that’s only one serving. I don’t know why but when the Koreans prepare vegetables, they change them so much that I have the impression of eating dessert. But you never have too many veggies. So let’s make a ton !

They can be served as banchan (sides) or used to make a :

DSC00667-001 bibimbap (click here tomorrow)

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The vegetables are raw or lightly cooked (blanched/steamed). I flavor them with fragrant sesame oil, soy sauce, grated garlic and dry chili. If I have some, a little grated yuzu zest doesn’t hurt. Then top with toasted sesame seeds. I try to use little salt, since I will eat a lot. Now there are many good low sodium soy sauces.

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I’ve let these raw.

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The greens of the turnip. I have steamed them slightly.

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I’ve bought this sprouted soy bean kimchi.

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ゼンマイ zenmai (osmunda japonica) is a type of fern often eaten as a vegetable in East Asia. We usually by them boiled. I just added sauce.

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2 thoughts on “Namul, Koreanizing the veggies

  1. Pingback: In April, that was buzzed… | GOURMANDE in OSAKA

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