A staple of Korean banchan meals, a namul platter combines spinach, soybean sprouts, and carrots, each cooked separately and tossed with sesame oil and garlic. Cooking and seasoning each vegetable on its own gives the platter balance.
Blanch the spinach in boiling water for 1 minute, transfer it to ice water, then drain and squeeze out the excess water.
Boil the soybean sprouts uncovered for 5 minutes, then drain.
Sauté the julienned carrot in a skillet with a little sesame oil for 5 minutes, until slightly tender.
In separate bowls, toss each of the three vegetables with a crushed garlic clove, sesame oil, salt, and scallions. Garnish with toasted sesame seeds and serve together on one platter.
Cook and drain each vegetable separately to keep their colors and flavors distinct. Allergen: contains sesame (sesame oil).
Üç sebzeyi ayrı ayrı 5 dakika kadar haşlamak biraz uğraştırdı ama tabak gerçekten güzel bir renk uyumuyla çıktı.
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