Namul 韓國飯前小菜

我很喜歡吃韓國菜，尤其是飯前的小拌菜，小小碟子盛著不同味道、顏色和種類的小菜，已叫人胃口大增。

在圖書館裡找到了一本新書，叫 The Korean Table from Barbecue to Bibimbap: 100 easy-to-prepare recipes。書中從韓國食材至醬料、從前菜沙律至小食、泡菜、湯、肉、麵飯和甜品都一應俱全。

這幾個是我喜愛的飯前小菜(Namul)，除了午餐拌麵一起吃之外，亦是石頭飯所用的材料。

**因為此書是英文，我也懶得翻譯，不明再問吧！

Seasoned Spicy Cucumbers (Oi Muchim) 辣青瓜

This is the quickest of all seasoned sides in the book! Just slice and toss crunchy cukes with the sweet-and-spicy dressing.

Serves 4

4 mini cucumbers or ½ English cucumber, sliced in 1/4 –in (6-mm) rounds

1 teaspoon fine-grain sea salt or kosher salt

4 tablespoons tangy red pepper sauce (韓國辣椒醬)

1 tablespoon roasted sesame seeds

In a large bowl, toss the cucumbers and salt. Set aside for 5 minutes. Gently squeeze the liquid from the cucumbers. Transfer to a serving bowl.

Combine the tangy red pepper sauce (韓國辣椒醬) and cucumbers. Sprinkle on the roasted sesame seeds and serve immediately. It will last about 2 days in the refrigerator. 

 Seasoned Bean Sprouts (Kong Namul) 大豆芽

In this namul soybean sprouts are steamed until almost all the water is evaporated, creating a tangle of crunchy sprouts. Soybean sprouts—the traditional choice for this namul—must be cooked thoroughly before eating.  If you are using mung bean sprouts (芽菜仔), steaming for 2 minutes is plenty of time. It is important to dress them while warm for maximum absorption of the seasonings.

Makes 2 cups (450g)

½ cup (125ml) water

1 teaspoon fine-grain salt or kosher salt

¾ lb (350g) soybean or mung bean sprouts

4 tablespoons minced green onion (scallion)

1 tablespoon crusted roasted sesame seeds 

1 tablespoon dark sesame oil

In a medium saucepan, with a lid, combine the water, ½ teaspoon of the salt and the soybean sprouts. Bring to a boil. Reduce to low heat, cover, and steam the sprouts for 8-10 minutes (or 2 minutes for mung bean sprouts).

Drain the sprouts and transfer to a serving bowl.

Mix the sprouts with the green onion, the remaining ½ teaspoon of salt, the crusted roasted sesame seeds and sesame oil. It will keep for 2 days in the refrigerator.

 Seasoned Spinach (Sigeumchi Namul) 波菜 

Makes 2 cups (450g)

1 lb (500g) spinach, rinsed thoroughly to remove any gritty sand or dirt

2 tablespoons roasted sesame seeds 

2 tablespoons dark sesame oil

1 teaspoon fine-grain sea salt or kosher salt

1 to 2 teaspoons Tangy Red Pepper Sauce (optional) (韓國辣椒醬)

Fill a large pot with water and bring to a boil. Add the spinach and cook for 1 minute.

Drain the spinach in a colander and rinse with cold water. Take one handful of spinach at a time and squeeze excess water from the spinach. Lay the spinach on a cutting board and cut into2-in (5-cm) pieces.

Transfer the spinach to a serving bowl and add the roasted sesame seeds, sesame oil, salt and tangy red pepper sauce, if using. Mix well. It keeps for 2 days in the refrigerator.

Seasoned Cucumbers with Sesame Seeds (Oi Bokkum Namul)芝麻小青瓜

Serves 44 mini cucumbers or ½ English cucumber, sliced into 1/4 –in (6-mm) rounds1 teaspoon fine-grain sea salt1 tablespoon dark sesame oil1 tablespoon roasted sesame seedsFresh ground black pepper to taste

In a large bowl, combine the cucumbers and salt. Mix well. Set aside for 5 minutes. Gently squeeze the liquid from the cucumbers.

In a medium skillet, heat the sesame oil over medium heat. Add the cucumbers and stir-fry for 2 minutes. Transfer to a serving bowl. Add the roasted sesame seeds and the black pepper. Mix well. It will last for 2 days in the refrigerator.