Samsaek-namul (Three-Color Seasoned Vegetables)

Ingredients

• 1 bunch spinach
• A pinch of salt
• 1/2 tsp soup soy sauce
• 1/2 tbsp tuna fish sauce
• 1/2 tsp minced garlic
• 1 tbsp minced green onion
• 1 tbsp perilla oil
• 1/2 tbsp ground sesame seeds
• 300 g peeled bellflower root (doraji)
• 1 tbsp sea salt
• 1/4 cup anchovy kelp broth
• 1/2 tbsp minced garlic (for doraji)
• 1 tbsp minced green onion (for doraji)
• 2 tbsp perilla oil (for doraji)
• Salt and sesame seeds to taste
• 300 g boiled fernbrake (gosari)
• 2/3 cup anchovy kelp broth (for gosari)
• 1/2 tbsp soup soy sauce (for gosari)
• 1 tbsp tuna extract
• 1/2 tbsp minced garlic (for gosari)
• 1 tbsp minced green onion (for gosari)
• 2 tbsp perilla oil (for gosari)
• Black pepper and sesame seeds to taste