Yoon Yi-ryeon's Holiday Three-Color Namul
A simple three-color namul made by seasoning bellflower roots, bracken, and soybean sprouts separately, then layering them in a single pot to steam-cook all at once.
Ingredients needed 4 servings
Recipe
Cooking tips
- When mixing the vegetables, wear disposable gloves and toss gently to evenly coat with seasoning without breaking the vegetables.
- For holiday namul, it is recommended to avoid adding garlic, as it can overpower the natural aroma of the vegetables.
- If soybean sprouts are left in a hot pile, they will become tough and discolored. Cool them quickly in a drafty place immediately after removing from the pot to maintain their crispness.
Recommended for
- Those who find it cumbersome to use multiple pans when making holiday namul dishes.
- Those who want to quickly complete three-color namul with minimal cooking tools.
- Those who want to bring out the clean and mild natural flavors of the vegetables.
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