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1
Rinse the spinach well, and cut into 4-5 cm long pieces.
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2
Cut the carrot into fine thin strips.
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3
In a saucepan, pour in enough water to cover the bean sprouts and carrot, then turn on the heat.
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4
Refer to this recipe for instructions on boiling bean sprouts -.
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5
Add in the spinach stems once the water begins to boil gently.
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6
Add in all of the spinach leaves right before it boils, and give it a quick stir.
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7
Let it boil for a few seconds, then drain in a colander.
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8
Don't let it soak in the water, or it will become watery.
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Lightly shake the colander up and down to drain the water and cool down the vegetables.
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10
Drizzle with sesame oil while it is still hot.
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Add the namul stock after it has cooled, but it's a good idea to add it in a bit at a time while checking the taste.
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The flavor will intensify as time passes, so it's good to season lightly.
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You can always add more seasoning later on!
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Tip: When you don't have any namul base sauce - mix the following.
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Salt: 1/2 teaspoon; pepper: a small amount; sesame oil: 2 teaspoons; MSG: a small amount; garlic: to taste
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16
You're finished.
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17
It's so simple that even my cooking-impaired daughter was able to make it.
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Homemade namul stock is easy to make and store, so it's convenient to keep it around at room temperature..
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Please also take a look at Bean Sprout Namul - How to Boil Crunchy Bean Spouts.
