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| 1 Bund | Spinach |
| 9 x ca. 30 g | Daikon radish; peeled & thinly julienned |
| 2 x ca. 30 g | Carrot; peeled & thinly julienned |
| 1/4 Teelöffel | salt |
| 10 1/2 x ca. 30 g | Soybean sprouts |
| 7 x ca. 30 g | Fiddlehead, cooked |
| 1 Esslöffel | sesame oil |
| 1 Teelöffel | sesame seeds ground |
| | salt |
| 1 Esslöffel | green onion minced |
| 1 Esslöffel | sesame oil |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | sesame seeds ground |
| 1 Esslöffel | vinegar |
| 2 Teelöffel | sugar |
| 2 Teelöffel | sesame seeds ground |
| 1 Teelöffel | garlic crushed |
| 1 Teelöffel | green onion minced |
| 1/4 Teelöffel | Ground chili pepper |
| 1 Esslöffel | sesame oil |
| 2 Teelöffel | green onion minced |
| 1 1/2 Teelöffel | sesame seeds ground |
| 1 Teelöffel | garlic crushed |
| 1/2 Teelöffel | salt |
| 1 Teelöffel | garlic crushed |
| 2 Esslöffel | soy sauce |
| 1 Esslöffel | green onion minced |
| 2 Teelöffel | Sake |
| 2 Teelöffel | Mirin |
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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
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