Three-Color Namul with Tomato Seasoning Sauce

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Blanch the tomato, peel it, and chop it finely.
2. Finely chop the garlic and onion, then mix evenly with the chopped tomato, gochujang, honey, and vinegar.
3. Peel the bellflower root, soak in water to remove the bitterness, and tear into strips 5 cm long and 0.5 cm thick.
4. Cut the roots off the spinach and divide it into 2 to 4 pieces.
5. Wash the bracken thoroughly and soak it in water.
6. Add salt to boiling water and blanch the bellflower root, spinach, and bracken in that order, then rinse in cold water, squeeze out the moisture, and serve with the seasoning sauce.