Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 bn Spinach 10 1/2 oz Soybean sprouts
9 oz Daikon radish; peeled 7 oz Fiddlehead, cooked
-- thinly julienned 1 tb Sesame oil
2 oz Carrot; peeled 1 ts Ground sesame seeds
-- thinly julienned Salt
1/4 ts Salt

---------------------SPINACH SEASONINGS--------------------------
1 tb Minced green onion 1/2 ts Salt
1 tb Sesame oil 1/2 ts Ground sesame seeds

------------------DAIKON/CARROT SEASONINGS-----------------------
1 tb Vinegar 1 ts Crushed garlic
2 ts Sugar 1 ts Minced green onion
2 ts Ground sesame seeds 1/4 ts Ground chili pepper

-------------------BEANSPROUT SEASONINGS------------------------
1 tb Sesame oil 1 ts Crushed garlic
2 ts Minced green onion 1/2 ts Salt
1 1/2 ts Ground sesame seeds

-------------------FIDDLEHEAD SEASONINGS------------------------
1 ts Crushed garlic 2 ts Sake
2 tb Soy sauce 2 ts Mirin
1 tb Minced green onion

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.

Adapted from a recipe in Quick Easy Korean Cooking for Everyone
Typed for you by Karen Mintzias
Submitted By KAREN MINTZIAS On 10-21-94

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