*  Exported from  MasterCook  *

                       Assorted Vegetables (Namool)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Side Dish                        Korean
                Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      bn            Spinach
   9      ounces        Daikon radish -- peeled
                        & thinly julienned
   2      ounces        Carrot -- peeled
                        & thinly julienned
     1/4  teaspoon      Salt
  10 1/2  ounces        Soybean sprouts
   7      ounces        Fiddlehead -- cooked
   1      tablespoon    Sesame oil
   1      teaspoon      Ground sesame seeds
                        Salt
                        -----SPINACH SEASONINGS-----
   1      tablespoon    Minced green onion
   1      tablespoon    Sesame oil
     1/2  teaspoon      Salt
     1/2  teaspoon      Ground sesame seeds
                        -----DAIKON/CARROT SEASONINGS-----
   1      tablespoon    Vinegar
   2      teaspoons     Sugar
   2      teaspoons     Ground sesame seeds
   1      teaspoon      Crushed garlic
   1      teaspoon      Minced green onion
     1/4  teaspoon      Ground chili pepper
                        -----BEANSPROUT SEASONINGS-----
   1      tablespoon    Sesame oil
   2      teaspoons     Minced green onion
   1 1/2  teaspoons     Ground sesame seeds
   1      teaspoon      Crushed garlic
     1/2  teaspoon      Salt
                        -----FIDDLEHEAD SEASONINGS-----
   1      teaspoon      Crushed garlic
   2      tablespoons   Soy sauce
   1      tablespoon    Minced green onion
   2      teaspoons     Sake
   2      teaspoons     Mirin

Wash spinach well and cook in boiling salted water to wilt. 
 Blanch in cold water.  Drain, and squeeze out excess water.
  Cut spinach into 1-1/2 inch lengths.
Add Spinach Seasonings and mix well. Place daikon and carrot
 in a bowl and sprinkle with 1/4 teaspoon salt.
Let stand 10 minutes, then lightly squeeze out water.
Add daikon/carrot seasonings and mix well.
Discard roots of soybean sprouts.  Wash and place sprouts into a pan
 with enough water to cover and a pinch of salt.  Cover and cook over
 medium heat for 10 minutes.  Drain well and cool.  Mix in beansprout seasonings. 
Drain fiddlehead.  Stir fry in 1 tablespoon sesame oil.  
Add beansprout seasonings to taste.  Cook down and sprinkle with ground sesame seeds. 
Arrange cool vegetables in separate sections on serving dish, or present in individual bowls.

                   - - - - - - - - - - - - - - - - - -