Colorful Three-Color Namul (Stir-fried Fern, Seasoned Bean Sprouts, Seasoned Spinach)
Essential for Lunar New Year Ancestral Rites! Elegant and Delicious Three-Color Namul (Stir-fried Fern, Seasoned Bean Sprouts, Seasoned Spinach) Recipe
Introducing three elegant and essential namul dishes for ancestral rites on Lunar New Year. Featuring gently stir-fried fern, crisp seasoned bean sprouts, and tender seasoned spinach, each with its own unique charm, making them irresistible. Learn to make healthy and delicious namul dishes that are perfect not only for ceremonial occasions but also for everyday enjoyment!
Fern Stir-fry Ingredients- 500g boiled fiddlehead fern
- 2.5 Tbsp soy sauce for soup
- 2/3 tsp sugar
- 3 Tbsp finely chopped white scallion
- 1.5 Tbsp minced garlic
- 1 Tbsp crushed sesame seeds
- 1 Tbsp perilla oil
- 6 Tbsp water
- 2 Tbsp brown rice oil + 2 tsp perilla oil
Seasoned Bean Sprouts Ingredients- 350g bean sprouts
- 1 Tbsp soy sauce for soup
- 1/2 Tbsp crushed sesame seeds
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sesame oil
- A little chopped green scallion
Seasoned Spinach Ingredients- 350g spinach
- 1 Tbsp soy sauce for soup
- 1/2 Tbsp minced garlic
- 1/2 Tbsp crushed sesame seeds
- 1/2 Tbsp sesame oil
- A little chopped white scallion
- 350g bean sprouts
- 1 Tbsp soy sauce for soup
- 1/2 Tbsp crushed sesame seeds
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sesame oil
- A little chopped green scallion
Seasoned Spinach Ingredients- 350g spinach
- 1 Tbsp soy sauce for soup
- 1/2 Tbsp minced garlic
- 1/2 Tbsp crushed sesame seeds
- 1/2 Tbsp sesame oil
- A little chopped white scallion
Cooking Instructions
Step 1
For more detailed tips and a thorough guide, please refer to the YouTube video above! [https://youtu.be/cDttrDQFknc]
Step 2
First, if the boiled fiddlehead ferns are too long, cut them into bite-sized pieces (about 5-7 cm). This helps the seasoning distribute evenly and makes them easier to eat.
Step 3
In a large bowl, combine the prepared ferns with soy sauce for soup, sugar, finely chopped white scallion, minced garlic, crushed sesame seeds, and perilla oil. Gently but firmly knead and mix the ingredients with your hands as if you’re squeezing them, ensuring the seasoning penetrates deeply into the ferns. This thorough mixing is key for infusing flavor.
Step 4
Preheat a frying pan, then add the brown rice oil and perilla oil. Add the seasoned ferns and stir-fry over high heat for about 3 minutes until most of the moisture has evaporated. Stir-frying over high heat helps maintain the crisp texture of the ferns.
Step 5
Now, add the 6 tablespoons of water in 2-3 increments while continuing to stir-fry. Maintain a medium-high heat and cook for another 3 minutes, or until the ferns are tender and the liquid has almost completely evaporated. Adding water gradually prevents the ferns from burning and ensures they cook gently.
Step 6
Transfer the stir-fried fern namul to a separate dish and let it cool completely. Cooling the namul allows the flavors to deepen further and helps it maintain its shape, resulting in a more polished dish.
Step 7
Bring a pot of water to a rolling boil and add 1 teaspoon of salt. Add the washed bean sprouts and cook over high heat for about 2 minutes 30 seconds to 3 minutes, or until they turn translucent. Be careful not to overcook, as they can become mushy. (Cooking time may vary depending on the quantity of bean sprouts.)
Step 8
Immediately rinse the blanched bean sprouts in cold water about twice to stop the cooking process and cool them down. Drain them thoroughly in a colander. Ensuring the sprouts are well-drained is crucial to prevent the namul from becoming watery and to maintain their crispness. (Tip: You can gently press them with your hands to help remove excess water.)
Step 9
To the drained bean sprouts, add the soy sauce for soup, crushed sesame seeds, minced garlic, sesame oil, and chopped green scallion. Gently toss and mix everything together. Avoid vigorous mixing to preserve the sprouts’ crisp texture.
Step 10
Clean the spinach by scraping off any dirt from the root ends with a knife. Then, cut the spinach into bite-sized pieces (about 5-7 cm), starting from the root end.
Step 11
You can reuse the water from blanching the bean sprouts (or use fresh boiling water). Once the water is boiling again, add the prepared spinach and cook over high heat for just about 2 minutes 30 seconds to 3 minutes, or until the stems are tender. Spinach cooks very quickly, so watch it closely.
Step 12
After blanching, rinse the spinach in cold water about three times to remove any grassy flavor. Then, drain them in a colander to remove the initial excess water.
Step 13
Gather the spinach in your hands and squeeze out as much water as possible. This step is very important; excess water will make the namul bland and prevent the seasoning from adhering properly. Squeeze firmly to remove all residual moisture.
Step 14
Place the squeezed spinach in a bowl. Add the soy sauce for soup, minced garlic, crushed sesame seeds, sesame oil, and chopped white scallion. Gently mix and knead the ingredients until well combined. Your delicious seasoned spinach namul is now complete!
