Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, namul made with beet greens. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Garlic, green onion, sesame oil, sesame seeds, shredded red pepper, soy sauce, spinach. Namul (Korean: 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called san-namul (산나물, "mountain namul"), and spring vegetables are called bom-namul (봄나물, "spring namul").
Namul Made with Beet Greens is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Namul Made with Beet Greens is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook namul made with beet greens using 4 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Namul Made with Beet Greens:
- Prepare 2 bunches Beet greens
- Get 1 tbsp Sesame oil
- Prepare 1 dash Coarse salt
- Get 1 dash Sesame seeds
Oi Namul (Cucumber Namul - 오이나물). Namul is the Korean macrobiotic way of using minimal spices and sauces to create yummy dishes with vegetables and weeds that grow in the fields. Namul dishes use very gentle seasoning, trying to appreciate the main ingredient's natural flavor. Gosari namul is a traditional Korean side dish made with edible fern known as fernbrake or bracken fiddleheads.
Steps to make Namul Made with Beet Greens:
- Cut the beet greens and separate into stems and leaves.
- Boil water in a pot.
- When the water comes to a boil, start cooking the stems first.
- When the purple liquid comes out from the stems, add the leaves to the pot to blanch.
- When the color of the leaves turn dark, turn off the heat and soak the stems and leaves in cool water.
- Drain the excess water and transfer into a bowl once they are cooled down.
- Add the sesame oil and coarse salt, and mix well.
- When the stems and leaves are softened, they are ready to be served. Sprinkle with sesame seeds to finish.
Gosari namul is a great vegetable side dish to make. As an indication, it is a very common side dish at a Korean dinner table. (It feels like I had it almost as often as Kimchi growing up. I make namul with all kinds of vegetables, including the most commonly used one, bean sprouts. Sigeumchi namul is a simple Korean side dish (banchan) made with spinach. Sigeumchi-namul is a Korean side dish (banchan) made of blanched spinach seasoned with soy sauce, garlic, and sesame oil.
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