Namul

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Namul

Korean name
Hangul:	나물
Revised Romanization:	namul
McCune-Reischauer:	namul

Namul is a general term for a wide variety of Korean seasoned vegetables. The name of the vegetable may vary slightly depending on what vegetables are used and how they are prepared, but they will nonetheless still be a type of namul.

Virtually any type of vegetable, herb, or green can be used, which may include roots, leaves, stems, seeds, sprouts, petals, and fruits. They can be prepared as one type of namul, or they can be mixed. The method of preparation can also vary, which may include fresh, boiled, fried, sautee, fermented, dried, or steamed. Seasonings can also vary. Namul can be seasoned with salt, vinegar, sesame oil, and even gochujang (Korean red pepper paste). Namul is typically served as banchan, or as an accompanying side dishes to the main course. It is possible to have more than one type of namul served at once as banchan. A few examples of namul include chwinamul, hobaknamul, and kongnamul.