Main ingredients
soybean sproutsdoraji root (Korean bellflower, Platycodon grandiflorus)gosari (Korean bracken fern, Pteridium aquilinum)sesame oilseasoned salt
Yoon Yi-ryeon's One-Pot Three-Color Namul
Soybean sprouts, doraji root (Korean bellflower, Platycodon grandiflorus), and gosari (Korean bracken fern, Pteridium aquilinum) are arranged in sections in a single pot and steamed together, creating a deeply flavorful and convenient holiday three-color namul.
Ingredients needed 4 servings
Recipe
Cooking tips
- Never open the lid while steaming, as this will cause the soybean sprouts' raw smell to permeate the entire dish and ruin the flavor; wait until fully cooked.
- Steaming the three vegetables together in one pot allows their natural juices and the nutty sesame oil aroma to meld, creating a much deeper and richer flavor characteristic of traditional ritual namul compared to blanching and mixing separately.
Recommended for
- Those who find it cumbersome and tiring to use and wash multiple pots when making three-color namul for the holidays.
- Those who want an authentic ritual three-color namul where the deep flavors of the three vegetables blend smoothly, rather than tasting separate.
- Those who want to learn a clean, light, and healthy vegetable preparation method that isn't overly greasy from stir-frying in oil.
How did it turn out when you followed this recipe?
Loading cooking feedbackโฆ
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Yoon Yi-ryeon's Holiday Three-Color Namul
- This Man's Cook Punggi Three-Color Pancake
- Solo Cooking God's Electric Rice Cooker Samgyeopsal Bokkeumbap
- This Man's Cook Super Simple Three-Color Jeon
- Jung Ji-sun's Three-Color Songpyeon
- Kim Dae-seok's Three-Color Wheat Crepes with Smoked Duck
- Baek Jong-won's Fern Brake Namul Stir-fry
- Kim Jin-soon's Holiday Radish Namul
- Baek Jong-won's Seasoned Bellflower Root (Doraji Namul)
- Yoon Yi-ryeon's Radish and Soybean Sprout Namul
