Side Dishes

Three-Color Namul with Tomato Gochujang Sauce

Name: Three-Color Namul with Tomato Gochujang Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 35 g Tomato; 2 g Garlic; 20 g Onion; 15 g Honey; 15 g Vinegar; 20 g Gochujang (Korean chili paste); 15 g Bellflower root (doraji); 30 g Spinach; 20 g Bracken (gosari); 2 g Salt; 5 g Sesame oil

삼색나물, 토마토양념장

Blanched bellflower root, spinach and bracken served with a fresh tomato, gochujang, honey and vinegar sauce. The potassium in tomatoes helps the body flush out sodium.

📝 Step-by-Step Instructions

Blanch the tomato, peel and chop finely.

Three-Color Namul with Tomato Gochujang Sauce — step 1

Mince the garlic and onion and mix with the tomato, gochujang, honey and vinegar.

Three-Color Namul with Tomato Gochujang Sauce — step 2

Peel the bellflower root, soak in water to remove bitterness and tear into strips 5 cm long and 0.5 cm thick.

Three-Color Namul with Tomato Gochujang Sauce — step 3

Trim the spinach roots and cut into 2–4 pieces.

Three-Color Namul with Tomato Gochujang Sauce — step 4

Wash the bracken and soak in water.

Three-Color Namul with Tomato Gochujang Sauce — step 5

Blanch the bellflower root, spinach and bracken in salted boiling water in that order, rinse in cold water, squeeze dry, toss with sesame oil and serve with the sauce.

Three-Color Namul with Tomato Gochujang Sauce — step 6

📊 Nutrition Facts (per serving)

35.96Calories (kcal)

5.71 gCarbs

1.71 gProtein

0.7 gFat

103.32 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.