Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Carrot | 1 medium (61g) | 25 |
| Daikon Radish | 1/2 cup (58g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Soybean | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bn spinach
- 9 oz daikon radish, peeled & thinly julienned
- 2 oz carrot, peeled & thinly julienned
- 1/4 tsp salt
- 10 1/2 oz soybean sprouts
- 7 oz fiddlehead, cooked
- 1 tbl Sesame Oil
- 1 tsp ground Sesame Seeds
- salt
- ===
Directions
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.
Category:North Korean Recipes
Category:North Korean Vegetarian