Namul
| Namul | |
 | |
| Korean name | |
|---|---|
| Hangul | 나물 |
| Hanja | n/a |
| Revised Romanization | namul |
| McCune–Reischauer | namul |
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| Korean cuisine 한국 요리 조선 료리 |
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Namul is a general term for a Korean seasoned vegetable dish. The name of the dish may vary slightly depending on what vegetables are used and how they are prepared, but they will nonetheless still be a type of namul.[1]
Virtually any type of vegetable, herb, or green can be used, and the dish includes roots, leaves, stems, seeds, sprouts, petals, and fruits. They can be prepared as a single type of namul, or they can be mixed. Although most of the vegetables are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, 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.[2]
A few examples of namul include chwinamul (wild leafy plants), hobak namul (made from hobak, a Korean squash with green skin and orange flesh), shigeumchi (spinach), and kongnamul (soybean sprouts).
Varieties
| Name[3][4] | Name in Hangul | Description |
|---|---|---|
| Bireumnamul[5] | 비름나물 | Blanched and seasoned amaranthus, usually with gochujang |
| Chwinamul | 취나물 | Stir-fried and seasoned Aster Scaber |
| Dolnamul | 돌나물 | Raw sedum with pepper sauce dressing |
| Dorajinamul | 도라지나물 | Boiled balloon flower roots |
| Gajinamul | 가지나물 | Steamed eggplant |
| Gogumasunnamul[6] | 고구마순나물 | Boiled/seasoned sweet potato shoots |
| Gosarinamul | 고사리나물 | Stir-fried bracken fern shoots that have been softened and seasoned |
| Kongnamul | 콩나물 | Cold boiled soybean sprouts with sesame oil, spring onions, garlic and sesame seeds |
| Miyeokmuchim[7] | 미역무침 | Miyeok (wakame, a seaweed) with sweet vinegar and salt |
| Musaengchae[8] | 무생채 | Julienned white radish in a sweet vinegar sauce, sometimes with ground dried chili pepper |
| Naenginamul[9] | 냉이나물 | Blanched and seasoned shepherd's purse |
| Sigeumchinamul'[10] | 시금치나물 | Lightly blanched spinach dressed with spring onions, garlic and sesame seeds |
| Sukjunamul | 숙주나물 | Cold boiled mungbean sprouts with sesame oil, spring onions, garlic and sesame seeds |
| Ssukgatmuchim | 쑥갓무침 | blanched garland chrysanthemum greens |
Gallery
See also
References
- ↑ (Korean) Namul at Doosan Encyclopedia
- ↑ (Korean) Namul at Encyclopedia of Korean Culture
- ↑ "Korean Food: Seasoned Vegetables". Life in Korea. Retrieved 2013-04-04.
- ↑ "Herbivore's delight – Spring namul". Korea.net. 2012-04-10. Retrieved 2013-04-04.
- ↑ 비름나물 고추장무침 (in Korean). Allrecipes.kr. Retrieved 2013-04-04.
- ↑ "Gogumasun namul". Trifood. Retrieved 2013-04-04.
- ↑ Sook Choe Ji, Yukiko Moriyama (2003). Quick and Easy Korean Cooking for Everyone. Japan Publications Trading. p. 42. ISBN 9784889961249.
- ↑ 무생채 (in Korean). Doosan Encyclopedia. Retrieved 2013-04-04.
- ↑ "Naengi namul (shepherd's purse namul)". Sanchon. Retrieved 2013-04-04.
- ↑ "Spinach Side Dish Sigeumchi Namul (시금치나물)". Maangchi.com. Retrieved 2013-04-04.
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