Namul

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Namul

Korean name

Hangul	나물
Hanja	none
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 a single type of namul, or they can be mixed. The method of preparation can also vary; they may be served fresh (raw), or boiled, fried, sauteed, 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 are typically served as banchan (a side dish accompanying the main course). It is possible to have more than one type of namul served as a banchan at a single meal.

A few examples of namul include chwinamul (wild leafy plants), hobaknamul (made from hobak, a Korean squash with green skin and orange flesh), shigeumchi (spinach), and kongnamul (soybean sprouts).

[edit] Varieties

Name	Korean name	Description
Kongnamul	콩나물	Cold boiled bean sprouts with sesame oil.
Sigeumchi namul	시금치나물	Lightly parboiled spinach dressed with sesame oil, garlic, and soy sauce
Miyeok muchim	미역무침	Miyeok (wakame, a seaweed) with sweet vinegar and salt.
Musaengchae/Muchae	무생채/무채	"Noodles" of white radish in a sweet vinegar sauce, sometimes with ground dried chili peppers.
Gosari namul	고사리나물	Prepared fern shoots that have been stir-fried
Chwinamul	취나물	Stir-fried and seasoned Aster Scaber
Bireum namul	비름나물	Parboiled and seasoned amaranthus
Naengi namul	냉이나물	Parboiled and seasoned shepherd's purse
Dolnamul	돌나물	Raw Sedum with pepper sauce dressing
Gogumasun namul	고구마순나물	Boiled/seasoned sweet potato shoots
Gaji namul	가지나물	Boiled eggplant
Doraji namul	도라지나물	Boiled Chinese bellflower roots