Three-Colour ‘Namul’

Name: Three-Colour ‘Namul’
Yield: 4 servings
Cuisine: British
Ingredients: 250-300 g Spinach; 1 Carrot *sliced into thin strips; 1/8 Red Cabbage *thinly sliced; 1 clove Garlic *grated; 1/4 teaspoon Salt *add extra as required; 1 tablespoon Sesame Oil; 1/4 teaspoon Soy Sauce *optional; 1 tablespoon Toasted Sesame Seeds; 1/4 teaspoon Asian Chicken Bouillon Powder *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

This Korean inspired vegetable dish is not only tasty but also beautiful. I used Spinach, Carrot and Red Cabbage, but naturally you can use other vegetables. For green colour, Silverbeet Leaves, Kale or other Asian Greens can be used. It’s a great side dish.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

250-300 gSpinach
1Carrot *sliced into thin strips
1/8Red Cabbage *thinly sliced
1 cloveGarlic *grated
1/4 teaspoonSalt *add extra as required
1 tablespoonSesame Oil
1/4 teaspoonSoy Sauce *optional
1 tablespoonToasted Sesame Seeds
1/4 teaspoonAsian Chicken Bouillon Powder *optional

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Steps

1

Wash Spinach well and blanch in boiling water. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. Cut into 5cm long pieces.
2

Place all vegetables and other ingredients in a large bowl and mix well. Add extra Salt if required.