Three-Color Namul, Each One Has Its Own Secret That Makes This Flavor

Steps

1. 1

   Rub the bellflower root with 2T salt to remove bitterness, rinse 2-3 times, then soak in cold water with 0.5T salt dissolved for 15 minutes to draw out the bitterness

2. 2

   Cut the bellflower root in half into bite-sized pieces

3. 3

   Heat 2T sesame oil in a pan over low heat and stir-fry the bellflower root, adjusting seasoning with refined salt as needed

4. 4

   Rinse the cooked fernbrake in cold water and cut off the tough stem ends

5. 5

   Squeeze out moisture from the fernbrake, heat 2T sesame oil over low heat and stir-fry, add 1T soup soy sauce and continue stir-frying, then add 50ml water and cover, turning 2-3 times

6. 6

   Add a pinch of salt to boiling water, stand the bok choy upright to blanch only the stems for 20 seconds, then submerge fully and blanch for another 30-50 seconds

7. 7

   Rinse immediately in cold water, squeeze out moisture, place in a bowl and toss with 1T soup soy sauce, 2T sesame oil, and 2T sesame seeds