Yoon Yi-ryeon's One-Pot Three-Color Namul

• 300g soybean sprouts
• 200g peeled doraji root (Korean bellflower, Platycodon grandiflorus)
• 200g boiled gosari (Korean bracken fern, Pteridium aquilinum)
• 4 tbsp sesame oil
• seasoned salt to taste

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.