| Namul is equivalent to cooked or fresh vegetables in Western dining. Koreans make the most of young leaves, sprouts, roots, stems, fruits, and nuts. Cultivated or wild, these ingredients are readily turned into namul dishes. Nowadays, city dwellers are especially fond of wild vegetables as they are considered free from pollution. Sometimes the vegetables are left raw, sometimes dried, stir-fried, parboiled, boiled, or steamed. These vegetables are seasoned with salt, red pepper powder, garlic, ginger, sesame oil, sesame seed, vinegar, sliced green onions, or hot pepper paste (goch'ujang). |
 
Chwi Namul (Scientific name: Ligularia fischeri)
The young leaves of this mountain vegetable have a distinctive flavor enjoyed by rice eaters.
The leaves are parboiled, soaked and drained, then seasoned with sesame seeds, sesame oil,
hot pepper paste, and salt. Natural food enthusiasts, as well as vegetarians, enjpoy this
dish. The leaves can also be parboiled and dried for storage until as late as the following
spring for later use.
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Doraji Namul (Bellflower Root Salad)
Raw bellflower roots are peeled, torn lengthwise into thin strips, and seasoned with
salt, vinegar, red pepper powder, sesame seed, and oil to make a red colored salad.
The roots strips Can be pan-fried with salad oil, sesame seeds, and salt for a
white-colored salad.
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Gaji Namul (Eggplant (Steamed or Fried))
Eggplants are steamed, cut lengthwise, and seasoned with soy sauce, sesame seeds, sesame oil,
and a small amount of red pepper powder, depending on personal taste. They can also be
pan-fried by first dipping the eggplant in egg batter.
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Gosari Namul (Parboiled Fern Braken Salad)
The young spring shoots of ferns are picked, parboiled, dried, and stored for year
'round use by Buddhist monks or families living near the mountains. The dried ferns
are soaked and pan-fried with minced beef then seasoned with sesame oil, garlic, soy
sauce, and chopped green onions.
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Hobak Namul (Summer Squash (Pan Fried or Braised))
This dish has many different styles. Summer squash is cut into circles or half circles and
dipped in egg batter before pan frying for small servings. They can also be braised for large
servings. For even larger servings, it is seasoned with minced beef, soy sauce, garlic, salted
shrimp, and other garnishes.
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Kong Namul (Boiled and Seasoned Bean Sprouts)
Soy bean sprouts are boiled in a pan with a tight-fitting lid that should not
be opened until finished. Afterwards, they are drained and seasoned with sesame
seeds, sesame oil, soy sauce, a little red pepper powder, and garlic. The sprouts
can easily be grown almost anywhere, making them a common dish.
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Sukju Namul (Mung Bean Sprouts Salad)
Like soy bean sprouts, these sprouts can be grown indoors without sun or soil. The sprouts
are parboiled and the water squeezed out. Then they are seasoned with sesame seeds, sesame
oil, soy sauce, and garlic.
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