The backbone of a Korean banchan spread, this namul platter is made by blanching spinach, soybean sprouts and carrot separately and dressing each with sesame oil and garlic. Staying true to each vegetable's own cooking and seasoning time is what keeps the plate balanced.
Blanch the spinach in boiling water for 1 minute, then plunge into iced water, drain and squeeze out the excess liquid.
Blanch the soybean sprouts uncovered in boiling water for 5 minutes, then drain.
Sauté the julienned carrot in a little sesame oil for 5 minutes until just softened.
Season each of the three vegetables separately with crushed garlic cloves, sesame oil, salt and scallion, then arrange together on one plate and finish with toasted sesame seeds.
Blanch each vegetable in its own pot and drain separately, or the colours and flavours will bleed into each other. Allergens: contains sesame (sesame oil).
Do not cover the pot while blanching the soybean sprouts, or they will keep a raw smell.
Admin DadaGastro · verified in test kitchenÜç sebzeyi ayrı ayrı 5 dakika kadar haşlamak biraz uğraştırdı ama tabak gerçekten güzel bir renk uyumuyla çıktı.
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