Namul Made With Beet Greens Recipe by cookpad.japan
 cookpad.japan @cookpad_jp My friend gave me beets with the leaves, so I quickly came up with this recipe. I recommend taking the stems out from the boiling water quickly to keep their crunchy texture, since they are fairly soft as they come. Recipe by Dmegub My friend gave me beets with the leaves, so I quickly came up with this recipe. I recommend taking the stems out from the boiling water quickly to keep their crunchy texture, since they are fairly soft as they come. Recipe by Dmegub Namul Made with Beet Greens Share its first Cooksnap! My friend gave me beets with the leaves, so I quickly came up with this recipe. I recommend taking the stems out from the boiling water quickly to keep their crunchy texture, since they are fairly soft as they come. Recipe by Dmegub My friend gave me beets with the leaves, so I quickly came up with this recipe. I recommend taking the stems out from the boiling water quickly to keep their crunchy texture, since they are fairly soft as they come. Recipe by Dmegub Ingredients 2 servings 2 bunches Beet greens 1 tbsp Sesame oil 1 dash Coarse salt 1 dash Sesame seeds 2 bunches Beet greens 1 tbsp Sesame oil 1 dash Coarse salt 1 dash Sesame seeds Cooking Instructions 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. 1 Cut the beet greens and separate into stems and leaves. 1 Cut the beet greens and separate into stems and leaves. 2 Boil water in a pot. 2 Boil water in a pot. 3 When the water comes to a boil, start cooking the stems first. 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. 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. 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. 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. 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. 8 When the stems and leaves are softened, they are ready to be served. Sprinkle with sesame seeds to finish. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on May 22, 2014 01:21 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Chrysanthemum Greens Namul Chrysanthemum Greens Namul We eat a lot of chrysanthemum greens in nabe (hot pots), but I wanted to eat them another way and so I made this namul dish. When parboiling, it you like it on the firm side, about 20-30 seconds should be enough. Recipe by happy sky cookpad.japan Easy & Crisp Bean Sprout Namul Easy & Crisp Bean Sprout Namul This method of making namul comes from my many of years of experience when I used to run a restaurant. The texture of the bean sprouts is the same with any method when they're freshly boiled, but there's a big difference after some time has passed. I came up with this method so that the bean sprouts would stay delicious and fresh-looking even after some time. Here are the 7 rules for crispy bean sprout namul! -Start boiling in cold water. -Use as little water as possible. -Once the water comes to a boil, drain the bean sprouts immediately and let them cook through in residual heat. -Don't put the cooked bean sprouts in cold water. -Do not ever squeeze out the bean sprouts. -Coat in sesame oil while they're still hot. -Add the seasonings after they have cooled. Recipe by Heartful Kitchen Rei cookpad.japan Mixed Bean Sprout Namul Using a Namul Base Mixed Bean Sprout Namul Using a Namul Base I've been able to increase my vegetable intake more easily ever since I started making a basic namul sauce or namul base. It's really convenient for bento or when you're busy. It also makes me happy that you can easily turn this into bibimbap by adding cooked ground meat to mixed namul! The bean sprouts will break easily so don't squeeze them much. It's a bit of a hassle, but soak the spinach stems in hot water first. This little extra time is what makes the dish delicious. The bean sprouts will be crunchy without being watery if you boil them starting from cold water. It's worth a try~. Recipe by Heartful Kitchen Rei cookpad.japan Bean Sprout Namul Bean Sprout Namul I tried various bean sprout namul recipes, but couldn't find one I really liked, so after some experimentation I came up with this. The flavors will blend well if you combine the seasoning with the bean sprouts while they're hot. Recipe by Junechi cookpad.japan Bean Sprouts Namul Bean Sprouts Namul I have been making this for a long time because I love bean sprout namul. It also tastes good sprinkled with red chili powder. Make sure you don't boil the bean sprouts too much. It tasted even better when boiled from cold water. Recipe by Yuuyuu0221 cookpad.japan Easy Bean Sprout Namul Easy Bean Sprout Namul This has been a family recipe for a long time. It won't get watery even the next day, so the flavors don't get diluted and remains delicious. Be sure to cool it down completely in Step 5! That way the sprouts won't get watery later and the flavors won't become diluted. In South Korea, they say that namul is easy to make but hard to season properly. When adding more salt or sugar, do so a pinch at a time! Be sure to taste as you go! Recipe by Bomnal cookpad.japan Chrysanthemum Greens Namul Chrysanthemum Greens Namul We eat a lot of chrysanthemum greens in nabe (hot pots), but I wanted to eat them another way and so I made this namul dish. When parboiling, it you like it on the firm side, about 20-30 seconds should be enough. Recipe by happy sky cookpad.japan Chrysanthemum Greens Namul Chrysanthemum Greens Namul We eat a lot of chrysanthemum greens in nabe (hot pots), but I wanted to eat them another way and so I made this namul dish. When parboiling, it you like it on the firm side, about 20-30 seconds should be enough. Recipe by happy sky cookpad.japan Easy & Crisp Bean Sprout Namul Easy & Crisp Bean Sprout Namul This method of making namul comes from my many of years of experience when I used to run a restaurant. The texture of the bean sprouts is the same with any method when they're freshly boiled, but there's a big difference after some time has passed. I came up with this method so that the bean sprouts would stay delicious and fresh-looking even after some time. Here are the 7 rules for crispy bean sprout namul! -Start boiling in cold water. -Use as little water as possible. -Once the water comes to a boil, drain the bean sprouts immediately and let them cook through in residual heat. -Don't put the cooked bean sprouts in cold water. -Do not ever squeeze out the bean sprouts. -Coat in sesame oil while they're still hot. -Add the seasonings after they have cooled. Recipe by Heartful Kitchen Rei cookpad.japan Easy & Crisp Bean Sprout Namul Easy & Crisp Bean Sprout Namul This method of making namul comes from my many of years of experience when I used to run a restaurant. The texture of the bean sprouts is the same with any method when they're freshly boiled, but there's a big difference after some time has passed. I came up with this method so that the bean sprouts would stay delicious and fresh-looking even after some time. Here are the 7 rules for crispy bean sprout namul! -Start boiling in cold water. -Use as little water as possible. -Once the water comes to a boil, drain the bean sprouts immediately and let them cook through in residual heat. -Don't put the cooked bean sprouts in cold water. -Do not ever squeeze out the bean sprouts. -Coat in sesame oil while they're still hot. -Add the seasonings after they have cooled. Recipe by Heartful Kitchen Rei cookpad.japan Mixed Bean Sprout Namul Using a Namul Base Mixed Bean Sprout Namul Using a Namul Base I've been able to increase my vegetable intake more easily ever since I started making a basic namul sauce or namul base. It's really convenient for bento or when you're busy. It also makes me happy that you can easily turn this into bibimbap by adding cooked ground meat to mixed namul! The bean sprouts will break easily so don't squeeze them much. It's a bit of a hassle, but soak the spinach stems in hot water first. This little extra time is what makes the dish delicious. The bean sprouts will be crunchy without being watery if you boil them starting from cold water. It's worth a try~. Recipe by Heartful Kitchen Rei cookpad.japan Mixed Bean Sprout Namul Using a Namul Base Mixed Bean Sprout Namul Using a Namul Base I've been able to increase my vegetable intake more easily ever since I started making a basic namul sauce or namul base. It's really convenient for bento or when you're busy. It also makes me happy that you can easily turn this into bibimbap by adding cooked ground meat to mixed namul! The bean sprouts will break easily so don't squeeze them much. It's a bit of a hassle, but soak the spinach stems in hot water first. This little extra time is what makes the dish delicious. The bean sprouts will be crunchy without being watery if you boil them starting from cold water. It's worth a try~. Recipe by Heartful Kitchen Rei cookpad.japan Bean Sprout Namul Bean Sprout Namul I tried various bean sprout namul recipes, but couldn't find one I really liked, so after some experimentation I came up with this. The flavors will blend well if you combine the seasoning with the bean sprouts while they're hot. Recipe by Junechi cookpad.japan Bean Sprout Namul Bean Sprout Namul I tried various bean sprout namul recipes, but couldn't find one I really liked, so after some experimentation I came up with this. The flavors will blend well if you combine the seasoning with the bean sprouts while they're hot. Recipe by Junechi cookpad.japan Bean Sprouts Namul Bean Sprouts Namul I have been making this for a long time because I love bean sprout namul. It also tastes good sprinkled with red chili powder. Make sure you don't boil the bean sprouts too much. It tasted even better when boiled from cold water. Recipe by Yuuyuu0221 cookpad.japan Bean Sprouts Namul Bean Sprouts Namul I have been making this for a long time because I love bean sprout namul. It also tastes good sprinkled with red chili powder. Make sure you don't boil the bean sprouts too much. It tasted even better when boiled from cold water. Recipe by Yuuyuu0221 cookpad.japan Easy Bean Sprout Namul Easy Bean Sprout Namul This has been a family recipe for a long time. It won't get watery even the next day, so the flavors don't get diluted and remains delicious. Be sure to cool it down completely in Step 5! That way the sprouts won't get watery later and the flavors won't become diluted. In South Korea, they say that namul is easy to make but hard to season properly. When adding more salt or sugar, do so a pinch at a time! Be sure to taste as you go! Recipe by Bomnal cookpad.japan Easy Bean Sprout Namul Easy Bean Sprout Namul This has been a family recipe for a long time. It won't get watery even the next day, so the flavors don't get diluted and remains delicious. Be sure to cool it down completely in Step 5! That way the sprouts won't get watery later and the flavors won't become diluted. In South Korea, they say that namul is easy to make but hard to season properly. When adding more salt or sugar, do so a pinch at a time! Be sure to taste as you go! Recipe by Bomnal cookpad.japan More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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