Step 1

[Bellflower Root Namul] To gently remove the bitterness from the bellflower root, place the prepared root in a bowl, add a little sugar, and gently knead it with your hands for about 10 minutes. This process helps to mellow the bitterness, making it more palatable.

Step 2

Bring a pot of water to a boil, add a pinch of salt, and then add the bellflower root that has been soaked in sugar. Boil for 3-5 minutes until tender. Be careful not to overcook, as it can become mushy.

Step 3

Rinse the boiled bellflower root under cold water and squeeze out any excess moisture. In a bowl, combine the bellflower root, salt (to adjust seasoning), and 3 Tbsp of anchovy-kelp broth. Gently mix to allow the seasoning to penetrate. Transfer the seasoned bellflower root to a pan and stir-fry over low heat to dry out any remaining moisture. Finally, drizzle in sesame oil and sprinkle with toasted sesame seeds for a nutty finish.

Step 4

[Brake Fern Namul] Soak the rehydrated brake fern in rice water, then rinse. Boil it in plenty of water until tender. Once boiled, rinse the brake fern under cold water, squeeze out the excess moisture, and cut it into bite-sized pieces (about 3-4 cm).

Step 5

In a bowl, combine the prepared brake fern, 2 Tbsp of Korean soup soy sauce (or anchovy extract), and 3 Tbsp of anchovy-kelp broth. Gently mix to marinate. Heat a pan and stir-fry the marinated brake fern over medium heat until well-seasoned and slightly softened.

Step 6

Add sesame oil and toasted sesame seeds to the stir-fried brake fern for a fragrant and nutty finish.

Step 7

[Bottle Gourd Namul] Peel the bottle gourd, remove the seeds, and slice it into half-moon shapes or bite-sized pieces. In a bowl, combine the sliced bottle gourd, 3 Tbsp of anchovy-kelp broth, and 3 Tbsp of Korean soup soy sauce (or anchovy extract). Gently mix and let it marinate for a short while.

Step 8

Place the marinated bottle gourd in a pan and stir-fry over medium-low heat. Once the bottle gourd becomes slightly translucent, add the pre-cooked clams and stir-fry together. Be gentle to avoid breaking the clams.

Step 9

Once the bottle gourd and clams are well combined and cooked, finish with toasted sesame seeds and a drizzle of sesame oil for a nutty flavor.

Step 10

[Aster Scaber Namul Stir-fry] Blanch the rehydrated aster scaber in boiling water, rinse in cold water, squeeze out the moisture, and cut into bite-sized pieces. In a bowl, combine the cut aster scaber, 3 Tbsp of Korean soup soy sauce, and 3 Tbsp of anchovy-kelp broth. Gently mix and marinate.

Step 11

Transfer the marinated aster scaber to a pan and stir-fry briefly over medium heat. Avoid overcooking to preserve its fragrant aroma. Finish with sesame oil and toasted sesame seeds for a nutty flavor.

Step 12

[Eggplant Namul] Trim the ends of the eggplants and slice them into 5-7 cm lengths. Heat 1 Tbsp of cooking oil in a pan over medium heat and add the sliced eggplants. Stir-fry until the eggplant begins to soften. Add 3 Tbsp of Korean soup soy sauce (or anchovy extract) and 3 Tbsp of anchovy-kelp broth, and continue to stir-fry. Gently toss to prevent bruising the eggplant.

Step 13

Once the eggplant is tender and well-coated with the sauce, finish by adding toasted sesame seeds and sesame oil for a glossy and nutty finish.

Step 14

[Bean Sprout Seasoning] Rinse the bean sprouts thoroughly under running water. Boil them in water for 3-5 minutes with the lid on until they are crisp-tender. Immediately rinse under cold water to cool and drain well. In a bowl, combine the drained bean sprouts, 3 Tbsp of Korean soup soy sauce (or anchovy extract), toasted sesame seeds, and sesame oil. Gently mix to avoid crushing the bean sprouts.

Step 15

[Spinach Namul] Remove the roots and any yellowed leaves from the spinach, then wash it thoroughly under running water. Briefly blanch the spinach in boiling water with a pinch of salt for about 30 seconds to 1 minute. Immediately rinse in cold water to stop the cooking, squeeze out the excess moisture, and cut into bite-sized pieces (about 5 cm).

Step 16

In a bowl, combine the prepared spinach, 2 Tbsp of Korean soup soy sauce (or anchovy extract), sesame oil, and toasted sesame seeds. Gently toss to coat the spinach, preserving its fresh flavor. Mix quickly to prevent the spinach from releasing too much water.