Vegetable dishes
Yesterday, I showed how to boil spinach, asparagus and bean sprouts so now I’m going to introduce some recipes using these veggies!
First 2 items are Korean style namul. Super easy! Just combine all the ingredients in a bowl.
Korean spinach namul
Boiled spinach 1 bunch
Soy sauce 2/3 tbs
Sesame oil 1/2 tbs
Toasted sesame seed 1/2 tbs
Garlic (grated) 1/2 tsp
Korean bean sprouts namul
Boiled bean sprouts 1 package
Sesame oil 1/2 Tablespoon
Sesame seed 1/2 Tablespoon
Salt 1/3 teaspoon
Soy sauce 1/2 Tablespoon
For a real Korean bean sprout namul, they use soy bean sprouts and cook longer but since they only sold regular bean sprouts (mung bean sprouts) at the grocery store, I substituted these.
Japanese style sesame sauce
You can use this sauce for multiple purposes, as a dipping sauce, as a dressing… Here is the recipe!
Sesame seed 1 Tablespoon
Sesame paste 2 Tablespoons
Sugar 1/2 Tablespoon
Light colored soy sauce 2 teaspoons
(You can substitute to regular soy sauce)
Japanese dashi stock 1 Tablespoon (if needed)
(You can substitute to water)
Place sesame in a small pot. Turn the heat to low-medium, toast sesame seeds slowly, around 5 minutes. Turn off the heat when you get a nice sesame aroma. (Don’t burn the sesame!)
Grind sesame in a mortar. (You can use already pre-grounded sesame seeds as well)
Add all the rest of the seasonings, sesame paste, sugar and light colored soy sauce and mix.
If the sauce is too thick, add a small amount of dashi stock or water.
You can mix this sauce with boiled spinach, pour over boiled asparagus or use as a vegetable stick dipping sauce.
Tomorrow’s blog will be about how to cook Japanese style spare ribs and seasoned soft boiled eggs!