Title: Assorted vegetables (namool)
 Categories: Korean, Vegetables, Side dish, Salads
      Yield: 4 Servings
 
      1 bn Spinach
      9 oz Daikon radish; peeled
           -- & thinly julienned
      2 oz Carrot; peeled
           -- & thinly julienned
    1/4 ts Salt
 10 1/2 oz Soybean sprouts
      7 oz Fiddlehead, cooked
      1 tb Sesame oil
      1 ts Ground sesame seeds
           Salt

MMMMM---------------------SPINACH SEASONINGS--------------------------
      1 tb Minced green onion
      1 tb Sesame oil
    1/2 ts Salt
    1/2 ts Ground sesame seeds

MMMMM------------------DAIKON/CARROT SEASONINGS-----------------------
      1 tb Vinegar
      2 ts Sugar
      2 ts Ground sesame seeds
      1 ts Crushed garlic
      1 ts Minced green onion
    1/4 ts Ground chili pepper

MMMMM-------------------BEANSPROUT SEASONINGS------------------------
      1 tb Sesame oil
      2 ts Minced green onion
  1 1/2 ts Ground sesame seeds
      1 ts Crushed garlic
    1/2 ts Salt

MMMMM-------------------FIDDLEHEAD SEASONINGS------------------------
      1 ts Crushed garlic
      2 tb Soy sauce
      1 tb Minced green onion
      2 ts Sake
      2 ts Mirin
 
  Wash spinach well and cook in boiling salted water to wilt.  Blanch
  in cold water.  Drain, and squeeze out excess water.  Cut spinach
  into 1-1/2 inch lengths.  Add Spinach Seasonings and mix well.
  
  Place daikon and carrot in a bowl and sprinkle with 1/4 teaspoon
  salt. Let stand 10 minutes, then lightly squeeze out water.  Add
  daikon/carrot seasonings and mix well.
  
  Discard roots of soybean sprouts.  Wash and place sprouts into a pan
  with enough water to cover and a pinch of salt.  Cover and cook over
  medium heat for 10 minutes.  Drain well and cool.  Mix in beansprout
  seasonings.
  
  Drain fiddlehead.  Stir fry in 1 tablespoon sesame oil.  Add
  beansprout seasonings to taste.  Cook down and sprinkle with ground
  sesame seeds.
  
  Arrange cool vegetables in separate sections on serving dish, or
  present in individual bowls.
  
  Adapted from a recipe in Quick & Easy Korean Cooking for Everyone
  Typed for you by Karen Mintzias