Elegant and Delicious Three-Color Namul
A Colorful and Healthy Feast! Spinach, Balloon Flower Root, and Eggplant Namul Recipe
Visually appealing with its vibrant green spinach, precious white balloon flower root, and captivating purple eggplant, this three-color namul is a fantastic side dish that perfectly balances nutrition and taste. By preserving the freshness and texture of each vegetable and seasoning them with care, you’ll create the ultimate choice for your family’s health. Complete your dining table with a healthy and abundant spread of three-color namul right now!
Main Ingredients- 1/2 eggplant
- 1 bunch spinach
- 1/4 onion
- 2 roots balloon flower root (doraji)
- 1/4 red chili pepper
- 1 Tbsp minced garlic
- About 1/2 stalk of chopped green onion
Seasoning & Condiments- 1 Tbsp soy sauce
- 3 tsp sesame oil
- 2 tsp sesame seeds (crushed)
- Pinch of whole sesame seeds (for garnish)
- Pinch of salt (for seasoning)
- 1 Tbsp soy sauce
- 3 tsp sesame oil
- 2 tsp sesame seeds (crushed)
- Pinch of whole sesame seeds (for garnish)
- Pinch of salt (for seasoning)
Cooking Instructions
Step 1
First, trim and thoroughly wash the spinach. Then, blanch it in boiling water with a pinch of salt for no more than 30 seconds to 1 minute. Be careful not to overcook, as it will become mushy. Rinse it under cold water and squeeze out any excess moisture.
Step 2
Peel the balloon flower root and cut it into 5cm lengths. Next, thinly slice it into shreds using a knife. Rinse the shredded balloon flower root under running water to remove bitterness, and soak it in a prepared saltwater solution (about 1/2 Tbsp salt per 1 cup of water) for about 10 minutes. If the balloon flower root is particularly bitter, you can extend the soaking time.
Step 3
Cut the 1/2 eggplant lengthwise, then slice it diagonally into about 0.5cm thick pieces. Place the sliced eggplant in a bowl and sprinkle with 1/2 Tbsp of salt to draw out moisture. Let it sit for 10 minutes, then squeeze out any excess water before setting aside.
Step 4
Peel and slice the 1/4 onion into 3-4cm long strips. Remove the seeds from the 1/4 red chili pepper and mince it finely. Have your minced garlic (1 Tbsp) and chopped green onion ready.
Step 5
Now, let’s prepare the balloon flower root namul. Lightly oil a pan and add the squeezed balloon flower root. Stir-fry until it becomes tender. Once cooked, add the minced garlic, 1 tsp of crushed sesame seeds, and 1 tsp of sesame oil. Stir well to combine and cook for another minute. Transfer the finished balloon flower root namul to a serving dish and sprinkle with whole sesame seeds for garnish.
Step 6
It’s time for the eggplant namul. In the same pan, add a little oil and stir-fry the sliced onion until it becomes translucent. Once the onion is cooked, add the squeezed eggplant and stir-fry together. When the eggplant is tender, add 1/2 Tbsp of soy sauce, the remaining crushed sesame seeds, and 1 tsp of sesame oil. Adjust the seasoning as needed. Plate the finished eggplant namul attractively and sprinkle with whole sesame seeds.
Step 7
Finally, we’ll make the spinach namul. Cut the blanched spinach into bite-sized pieces (about 2-3 segments). Place the spinach in a large bowl, add the chopped green onion, remaining minced garlic, remaining crushed sesame seeds, 1 tsp of sesame oil, and a pinch of salt. Gently mix everything together with your hands until well combined. The key is to highlight the natural flavor of the spinach, so taste and adjust the salt at the end. Your colorful and healthy three-color namul is now complete!