Colorful Three-Color Namul (Vegetable Side Dish)
Mastering the Art of Delicious Three-Color Namul for Festive Occasions
The humble namul dishes, so common in Korea, often go unnoticed for their true value. But here, away from home, I find myself craving these familiar flavors more than ever. As the holiday season approaches, my thoughts turn to these comforting dishes. I’ve decided to prepare a beautiful trio of namul using my cherished fernbrake, fresh spinach, and crisp radish. Let me guide you through the steps to create this delightful and healthy Korean staple.
Spinach Namul- 260g spinach, squeezed dry
- 1/3 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp perilla oil or sesame oil
- 2 pinches salt
- Minced garlic
- Minced green onion
Fernbrake Namul- 300g boiled and soaked fernbrake
- 400ml anchovy and kelp broth
- 2 Tbsp soup soy sauce (guk-ganjang)
- 3 Tbsp perilla oil
- 2 Tbsp roasted perilla seed powder
- Minced garlic
- Minced green onion
- 1 Tbsp toasted sesame seeds
Radish Namul- 1 medium radish
- 1 Tbsp soup soy sauce (guk-ganjang)
- 100ml anchovy and kelp broth
- Minced garlic
- 1 Tbsp minced green onion
- 2 Tbsp perilla oil
- 1/3 Tbsp salt
- 1 Tbsp toasted sesame seeds
- 2 Tbsp roasted perilla seed powder
- 300g boiled and soaked fernbrake
- 400ml anchovy and kelp broth
- 2 Tbsp soup soy sauce (guk-ganjang)
- 3 Tbsp perilla oil
- 2 Tbsp roasted perilla seed powder
- Minced garlic
- Minced green onion
- 1 Tbsp toasted sesame seeds
Radish Namul- 1 medium radish
- 1 Tbsp soup soy sauce (guk-ganjang)
- 100ml anchovy and kelp broth
- Minced garlic
- 1 Tbsp minced green onion
- 2 Tbsp perilla oil
- 1/3 Tbsp salt
- 1 Tbsp toasted sesame seeds
- 2 Tbsp roasted perilla seed powder
Cooking Instructions
Step 1
Begin by preparing the fernbrake. Place the dried fernbrake in a pot, cover with water, and bring to a rolling boil. Once boiling, turn off the heat and let it soak overnight until tender. By morning, the fernbrake should be perfectly softened and ready for use.
Step 2
Peel the radish using a vegetable peeler and then julienne it into thin strips. Cutting the radish thinly will ensure it becomes tender and delicious when cooked as a namul.
Step 3
Thoroughly wash the spinach under running water to remove any dirt. Bring a pot of water to a boil with about half a tablespoon of salt. Blanch the spinach for just about 1 minute – overcooking will make it mushy. Immediately rinse the blanched spinach in cold water to cool it down, then gently squeeze out excess moisture.
Step 4
Here we have the stars of our colorful namul dish: fernbrake, radish, and spinach! While preparing the vegetables can take a bit of time, the actual seasoning and cooking process is remarkably quick once everything is ready. It’s much simpler than you might think!
Step 5
The common seasonings for all three namul dishes include perilla oil or sesame oil, toasted sesame seeds, salt, soup soy sauce (guk-ganjang), minced garlic, and minced green onion. For the fernbrake namul, we’ll add roasted perilla seed powder for an extra layer of nutty flavor.
Step 6
Let’s start with the spinach namul. In a bowl, combine the squeezed spinach with 1/3 Tbsp soup soy sauce, 1 Tbsp perilla or sesame oil, 2 pinches of salt, and a little minced garlic and green onion. Gently mix everything together. This spinach namul is delightfully simple! Taste it and add a little more salt if needed to suit your preference.
Step 7
Next, we’ll stir-fry the fernbrake. Heat 3 Tbsp of perilla oil in a pan over medium heat. Add the soaked fernbrake, 2 Tbsp of soup soy sauce, and minced garlic. Sauté until the fernbrake is well coated and fragrant.
Step 8
As the fernbrake cooks, add the minced green onion, 2 Tbsp of roasted perilla seed powder, and 400ml of anchovy and kelp broth. Reduce the heat to low, cover the pan, and let it simmer until the fernbrake is tender and has absorbed the flavors of the sauce. Taste and adjust seasoning with more soup soy sauce or fish sauce if necessary. Using broth in stir-fried namul significantly enhances its umami! If you prefer a deeper flavor profile and are open to using MSG, a tiny bit of ‘Dasida’ can add a taste reminiscent of grandmother’s cooking, but today I’ve opted for the natural umami from the broth and perilla seeds.
Step 9
While the fernbrake is simmering, let’s prepare the radish namul. The seasonings for the radish namul are: 1 Tbsp soup soy sauce, 100ml anchovy and kelp broth, minced garlic, 1 Tbsp minced green onion, 2 Tbsp perilla oil, 1/3 Tbsp salt, 1 Tbsp toasted sesame seeds, and 2 Tbsp roasted perilla seed powder.
Step 10
I personally prefer using perilla oil for my namul dishes as its rich, nutty aroma complements the vegetables beautifully. However, if you don’t have perilla oil or prefer sesame oil, feel free to substitute it – it will still be delicious!
Step 11
Add 100ml of anchovy and kelp broth to the julienned radish and stir-fry. This broth adds a wonderful depth of flavor! Begin by stir-frying over medium-high heat until the radish turns slightly translucent. Then, reduce the heat to low, cover the pan, and let it cook gently with residual heat until the radish is tender. To prevent the radish from breaking apart, avoid stirring too frequently; just a gentle toss occasionally is sufficient. The radish is ready when it becomes tender and translucent.
