Namul Made with Beet Greens
Namul Made with Beet Greens

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, namul made with beet greens. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look 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 foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Namul Made with Beet Greens is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. 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:
  1. Take 2 bunches Beet greens
  2. Get 1 tbsp Sesame oil
  3. Get 1 dash Coarse salt
  4. Make ready 1 dash Sesame seeds

Typically, the roots, leaves, stems, or sprouts are quickly blanched, squeezed, then seasoned with soy sauce and tossed with perilla oil. 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.

Steps to make Namul Made with Beet Greens:
  1. Cut the beet greens and separate into stems and leaves.
  2. Boil water in a pot.
  3. When the water comes to a boil, start cooking the stems first.
  4. When the purple liquid comes out from the stems, add the leaves to the pot to blanch.
  5. When the color of the leaves turn dark, turn off the heat and soak the stems and leaves in cool water.
  6. Drain the excess water and transfer into a bowl once they are cooled down.
  7. Add the sesame oil and coarse salt, and mix well.
  8. When the stems and leaves are softened, they are ready to be served. Sprinkle with sesame seeds to finish.

Korean perilla or kkaetnip namul is slightly blanched and then tossed in oil. Great topping for bibimbap but also delicious on its own as Korean banchan. Sigeumchi namul is a simple Korean side dish (banchan) made with spinach. Although the cooking time and seasonings vary, making namul dishes with green leafy vegetables usually involves blanching the vegetables and squeezing out the water content, followed by seasoning with a few basic. Gosari namul is a traditional Korean side dish made with edible fern known as fernbrake or bracken fiddleheads.

So that is going to wrap it up for this special food namul made with beet greens recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!