Clean Samsaek Namul (Three Color Vegetable Side Dish)
A festive trio of bracken fern, bellflower root, and spinach stir-fried and seasoned into an elegant holiday side dish.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This three-color vegetable platter combines bracken fern, bellflower root, and spinach, an essential lineup for Korean holiday ancestral tables and birthday feasts. The key secret to tender bracken fern and bellflower root is adding anchovy broth and covering with a lid to gently steam them. Mildly seasoned without any spicy or overwhelming heat, they make a wonderful everyday side dish or a topping for bibimbap.
- Servings
- about 4–5 servings
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
Stir-fried bracken fern (gosari namul) ingredients
- Bracken fern (gosari)200 g
- Anchovy broth3 tbsp
- Toasted sesame oil1/2 tbsp
- Perilla seed powder1/2 tbsp
Stir-fried bracken fern seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced green onion1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tsp
- Salta little
Stir-fried bellflower root (doraji namul) ingredients
- Bellflower root (doraji)200 g
- Anchovy broth3 tbsp
- Sugar1/2 tsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1/2 tbsp
Bellflower root preparation
- Coarse sea salt1 tbsp
- Water1/3 cup
Stir-fried bellflower root seasoning
- Soup soy sauce (guk-ganjang)1 tsp
- Salt1/2 tsp
- Minced green onion1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tsp
Seasoned spinach (sigeumchi muchim) ingredients
- Spinach200 g
Seasoned spinach seasoning
- Soup soy sauce (guk-ganjang)1 tsp
- Salt1/2 tsp
- Minced green onion1 tbsp
- Minced garlic1 tsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- If using dried bracken fern, soak it thoroughly in water overnight, boil until the stems become tender, then soak it in fresh water for 3 to 4 hours, changing the water occasionally, before cooking.
- To remove the bitterness from bellflower root, add 1 tbsp coarse sea salt and 1/3 cup water, scrub vigorously until foamy and softened, then rinse several times in cold water to wash out the salt and drain lightly.
Steps
Dried bracken fern needs to be soaked in water overnight and boiled until the stems become tender.
After boiling, soak it for 3 to 4 hours while changing the water before using.
I bought boiled, pre-soaked bracken fern.
You will need 1 tbsp of minced green onion for each of the three vegetables (3 tbsp total), so finely mince the green onion.
Trim off any tough fibrous stems, cut into bite-sized lengths, add all the seasoning ingredients, and mix gently by hand.
Heat a pan with a little cooking oil, and stir-fry the bracken fern until glossy...
Add 3 tbsp anchovy broth, stir to combine, cover with a lid, and let it steam over low heat for 2 to 3 minutes to become tender.
Remove the lid and stir-fry until just moist, season with salt if it tastes bland, and finish by adding toasted sesame oil (or perilla oil) and perilla seed powder (or ground toasted sesame seeds), tossing evenly.
To remove the bitterness from bellflower root, add 1 tbsp coarse sea salt and 1/3 cup water, scrub vigorously until foamy and pliable, rinse several times in cold water to remove the saltiness, drain lightly, and mix gently by hand with the seasoning ingredients.
Heat a pan with a little cooking oil and stir-fry until glossy, then add 3 tbsp anchovy broth, stir, cover with a lid, and let it steam over low heat for 2 to 3 minutes to soften.
Remove the lid and stir-fry until just moist; if any bitterness remains, add a pinch of sugar and stir well, then finish by tossing thoroughly with toasted sesame oil and toasted sesame seeds.
Add a little salt to rolling boiling water, put the spinach in root-ends first, blanch for 1 minute, rinse several times in cold water, squeeze out the water firmly, and cut into manageable lengths.
Place in a bowl with all the seasoning ingredients and mix gently by hand to finish.
Ppunwife's tips
- If preparing for an ancestral rite table (jesasang), omit the garlic and green onion.
FAQ
How do I adjust the seasonings when preparing this for an ancestral memorial table?
When making these dishes for an ancestral rite table, simply omit the garlic and green onion from all the seasoning ingredients.
How do you remove the sharp bitterness from bellflower root?
Add 1 tbsp coarse sea salt and 1/3 cup water, knead and scrub vigorously until foam forms and the roots turn limp, then rinse thoroughly in cold water several times to wash away the salt.
How should dried bracken fern be prepared before cooking?
Soak it fully in water overnight, boil until the stems are tender, and let it sit in water for about 3 to 4 hours while changing the water before trimming and cooking.
What is the secret to making stir-fried bracken fern and bellflower root tender?
After stir-frying in oil, pour in 3 tbsp anchovy broth, cover with a lid, and let them steam over low heat for 2 to 3 minutes to make them moist and tender.
