Colorful Three-Color Namul
The Golden Recipe for Three-Color Namul (Fiddlehead Fern, Spinach, and Mung Bean Sprouts) – Perfect for Holidays and Entertaining
Elegant and appetizing three-color namul is an essential dish for any Korean feast. Create a bountiful table by harmoniously seasoning fiddlehead fern, crunchy mung bean sprouts, and fragrant spinach. This dish is perfect for when you’re pondering holiday menus or when hosting special guests, allowing you to showcase your culinary skills. Each type of namul is prepared with techniques to bring out its optimal flavor.
Fiddlehead Fern Namul
- 150g prepared and boiled fiddlehead fern
Fiddlehead Fern Seasoning
- 3 Tbsp cooking oil
- 1 Tbsp perilla oil (deul-gireum)
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp minced garlic
- 1/3 tsp sugar
Mung Bean Sprout Namul
- 200g mung bean sprouts
- 10g chives
- 1 Tbsp chopped green onion
- 1/2 dried chili pepper (or a pinch of chili flakes)
Mung Bean Sprout Seasoning
- 1/3 tsp salt
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (toasted)
Spinach Namul
- 200g spinach
Spinach Seasoning
- 1 Tbsp soy sauce (jin-ganjang)
- 1/2 tsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (toasted)
- 3 Tbsp cooking oil
- 1 Tbsp perilla oil (deul-gireum)
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp minced garlic
- 1/3 tsp sugar
Mung Bean Sprout Namul
- 200g mung bean sprouts
- 10g chives
- 1 Tbsp chopped green onion
- 1/2 dried chili pepper (or a pinch of chili flakes)
Mung Bean Sprout Seasoning
- 1/3 tsp salt
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (toasted)
Spinach Namul
- 200g spinach
Spinach Seasoning
- 1 Tbsp soy sauce (jin-ganjang)
- 1/2 tsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (toasted)
- 1/3 tsp salt
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (toasted)
Spinach Namul
- 200g spinach
Spinach Seasoning
- 1 Tbsp soy sauce (jin-ganjang)
- 1/2 tsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (toasted)
- 1 Tbsp soy sauce (jin-ganjang)
- 1/2 tsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (toasted)
Cooking Instructions
Step 1
First, let’s prepare the fiddlehead fern, the main ingredient. Please have your fiddlehead fern already boiled and prepared. We are following a recipe inspired by the renowned Master Ha Young-soon from Altoran, known for making fiddlehead fern incredibly tender and moist.
Step 2
Next, we’ll make the all-purpose seasoning that adds a savory depth to the fiddlehead fern namul. In a bowl, combine 3 tablespoons of cooking oil, 1 tablespoon of perilla oil, 2 tablespoons of soup soy sauce, 1 tablespoon of minced garlic, and 1/3 teaspoon of sugar. Mix well. This seasoning ratio is perfectly balanced for 150g of fiddlehead fern.
Step 3
Cut the prepared fiddlehead fern into bite-sized pieces (about 5cm long). Place the cut fiddlehead fern in a bowl. Add 5 teaspoons of the all-purpose seasoning you prepared earlier. For an extra boost of flavor and umami, add 1 tablespoon of soup soy sauce and 1 tablespoon of perilla seed powder (deulkkaetgaru). Now, gently mix everything together with your hands, ensuring the seasoning is evenly distributed throughout the fiddlehead fern.
Step 4
Transfer the seasoned fiddlehead fern to a frying pan. For that secret to moist namul, add 2 cups (about 360ml) of water. Avoid stir-frying without water, as it can make the fiddlehead fern tough. Cook over high heat until about half a cup of liquid remains. This process allows the seasoning to penetrate and makes the namul wonderfully soft and moist. (Tip: If you’re using a smaller amount of fiddlehead fern, you can use 1.5 cups (about 300ml) of broth. If you prefer less liquid, you can reduce it further.) Just before turning off the heat, add the chopped green onion, sesame seeds, and sesame oil, and mix lightly to finish.
Step 5
And there you have it – a delicious fiddlehead fern namul! Using this ratio will result in a perfectly seasoned and incredibly moist dish that melts in your mouth.
Step 6
Next up is the mung bean sprout namul, known for its refreshing crunch. Wash 200g of mung bean sprouts thoroughly.
Step 7
Bring a pot of water to a boil and add a pinch of salt. Add the mung bean sprouts and blanch for exactly 2 minutes. It’s crucial to remove them quickly to maintain their crispiness. Immediately rinse them under cold water to stop the cooking process and preserve their crunchy texture.
Step 8
Prepare the garnishes that will enhance the flavor of the mung bean sprout namul. Thinly slice the dried chili pepper, and cut the chives into approximately 2cm lengths. Finely chop the green onion.
Step 9
Drain the blanched mung bean sprouts very well, pressing out any excess water, and place them in a bowl. Season with 1/3 teaspoon of salt, 1 tablespoon of sesame oil, and 1 tablespoon of toasted sesame seeds. Gently toss everything together until well combined. Be careful not to overmix, as it can bruise the sprouts and release their water.
Step 10
The key tip for delicious mung bean sprout namul is to blanch them ‘crisply’! This ensures you enjoy the fresh, crunchy texture of the sprouts. The seasoning is just right, and they are perfectly crisp!
Step 11
Finally, we’ll prepare the fragrant spinach namul. For fresh spinach, trim the roots and separate the leaves. Wash them thoroughly, strand by strand.
Step 12
Bring a pot of water to a boil with a pinch of salt. Add the spinach and blanch very briefly, just until it wilts slightly. Like the mung bean sprouts, over-blanching spinach will make it mushy, so be mindful of the time.
Step 13
Immediately remove the blanched spinach from the hot water, rinse under cold water, and gently squeeze out all the excess moisture. Cut the spinach into manageable pieces, about 4-5cm long. Place the cut spinach in a bowl and add 1 tablespoon of soy sauce. Gently mix to allow the seasoning to absorb into the spinach.
Step 14
Add 1/2 teaspoon of minced garlic. Mix again gently to ensure the garlic is evenly distributed and integrated with the soy sauce throughout the spinach.
Step 15
Finish by adding 1 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds for extra aroma and flavor. (Tip: For a richer and softer taste, you can mix in some mashed tofu with the spinach namul. Today, we’re making the basic version.)
Step 16
And here are your beautifully colored, three-color namul dishes, all ready! Each with its distinct texture and flavor, these three types of namul are not only visually appealing but also delicious, making your festive table wonderfully abundant. Enjoy a delightful meal with these simple yet thoughtfully prepared namul dishes.
