Thursday, April 4, 2013

Donabe-steamed Soybean Sprout Namul

I make Korean-style dishes often at home, and "namul" (seasoned vegetable dish) is one of the most frequent and also easiest dishes I make. Among different kinds of namul dishes, I especially like soybean sprout namul.

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With cute and handy donabe steam-roaster, "Tochinsai", I can make it really tasty, all in one donabe! I don't even need to boil water.

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First, spread soybean sprouts and julienned carrot on the grate of "Tochinsai". Cover with lid and put in microwave for about 2.5 minutes. With the effect of the heating grate and insulated body, they will cook evenly and nicely.

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Mix the cooked soybean sprouts and carrot in the namul sauce in the lid of "Tochinsai".

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Remove the grate from "Tochinsai" plate. Drain any liquid and wipe. Use the plate as a serving bowl. Yes, that's it!

Donabe-steamed Soybean Sprout and Carrot Namul

Ingredients: (for 3-4 servings as a side dish)
(namul sauce)
1 tablespoon white sesame seeds, roasted and ground
1/4 teaspoon grated garlic
a pinch of raw brown sugar
1/4 teaspoon light color soy sauce ("usukuchi shoyu")
1/4 teaspoon salt
1/4 teaspoon olive oil
1 tablespoon sesame oil
a pinch of thinly-sliced dry chili or red pepper flakes

6 oz (180 g)soybean sprouts
1.5 oz  (40 g) carrot, julienned

  1. In a small bowl, whisk together the ingredients for the namul sauce. Set aside.
  2. Set a grate (black side up) in the plate of "Tochinsai". Spread the soybean sprouts on the grate and add the carrot on top of the soybean sprouts.
  3. Cover with lid and cook in microwave (700-watt) for 2 minutes and 30 seconds.
  4. Uncover and turn the lid upside down. Once the vegetables are cooled down enough to handle by hand, transfer them into the lid and add the namul sauce. Mix by hand.
  5. Serve at a room temperature or cold.
Happy donabe life.