Namul, Koreanizing the veggies


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)


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.


I’ve let these raw.


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


I’ve bought this sprouted soy bean kimchi.


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.


Sansai. Japanese mountain vegetables in a meal

Here is the meal that completes the black tofu and agedashi taro in the previous post.

Let’s talk a little about 山菜 sansai mean litterally mountain vegetables. That’s a generic name for many plants wild or cultivated in small amounts that are used in Japan, but also in Korea and China. The hermit Buddhist monks were counting on them to diversify their dishes, and they are often used in the shojin ryori (monk fasting meals) and kaiseki ryori (refined meal before tea ceremony). You can go and gather yours if you live in the countryside. I’m not sure that what I’d pick up near Osaka would be edible particularly with the current level of air pollution. So I usually find mines in the store, and they are cultivated.
There is no complete list of the varieties of sansai. It’s whatever you can eat.  

I had a mix containing nameko (orange mushrooms), enoki (white long mushrooms), warabi (in green, it’s fern sprouts), zenmai (in brown), small takenoko (bamboo sprouts, slices), kikurage (in dark brown, wood ear mushrooms). And I had renkon (lotus root).

They were boiled. So I rinsed and reheated them with dashi (fish broth), a little mirin and soy sauce.

Grilled komochi shishamo fish, with yuzu-kosho citrus pepper condiment.

Pastel salad : cabbage, kabu turnip and vinegar pickled ginger.

And genmai (brown rice). Well, that makes a nice Japanese meal. That’s not so long to prepare as the tofu was made in advance, the rice is done in the cooker, the veggies were pre-cooked.

Bibinbap from a set…

This is something I’ve bought. That’s the standard “namul set” sold in Japan. Boiled spinach, soy bean sprouts, zenmai fern and daikon radish. It’s easy to prepare mine, but the whole set is cheaper than the fresh sprouts only (soy bean sprouts cost much more than mungo bean ones), or the ferns only, so sometimes I just take that whole from a shop with good take away corner.

In the heated dish, fragrant sesame oil, brown rice… and I reheated them together. Displayed the set, kimchi…

Bok choi leaves, natto, an egg, gochujang sauce. That’s it…

A little soup, dry fish, the white part of the bok choi, nori seaweed, soy sauce, sesame seeds.

Korean Gourmande (photo compilation of my Korean posts)

Double Kimchi Bibimbap

One of my big big favorites…well there are not many Korean foods I don’t like.

Brown rice (in a dish heated in oven…I even heated the rice), mungo bean sprouts, spinach, leaves of shiso, nappa cabbage kimchi, seafood kimchi (made with inside of… er, calamari maybe ?), the brown vegetable is zenmai zenmai (osmunda japonica), kochichuan sauce, dark sesame oil, sesame seeds and an egg.

Then you mix it all…

FR :
Un de mes plats preferes, car j’adore tout de la cuisine coreenne.
Du riz brun dans un plat special, chauffe au four… d’ailleurs j’ai meme chauffe le riz. Dessus, des pousses de haricots mungo et des epinards blanchis, des feuilles de shiso, 2 sortes de kimchi (chou chinois, et celui du bas est fait de tripes de calamars, enfin il me semble), un legume non identifie appele zenmai (osmunda japonica), de la sauce coreenne kochichuan, un peu de sauce soja et de l’huile de sesame brune aromatisent les legumes, quelques grains de sesame… et un oeuf cru.
On melange tout, et voila…