Namul

Namul refers to a category of Korean dishes consisting of seasoned vegetables or edible greens. It encompasses a wide range of preparations, from raw to blanched, lightly sautéed, and often served as banchan, the small side dishes that accompany meals. The name 'namul' describes the preparation rather than a specific vegetable, and individual dishes are named after the main ingredient, such as sigeumchi namul (spinach), kongnamul (soybean sprouts), and gosari namul (fernbrake).

Preparation typically involves cleaning the vegetables, optionally blanching to soften and reduce bitterness, then drying or wringing out excess moisture. The seasoning commonly includes salt, sesame oil, garlic, and sesame seeds; soy sauce, chili pepper, and sugar may be added to adjust saltiness, heat, and sweetness. The mixture is tossed and allowed to meld before serving. Some namul are served cold, others at room temperature, and a few are lightly stir-fried.

Common varieties include spinach namul (sigeumchi namul), soybean sprouts namul (kongnamul), and fernbrake namul (gosari namul). Additional greens such as lettuce, bean leaves, or chrysanthemum greens may be used. Seasonal or regional varieties reflect local greens and herbs and may incorporate ingredients like chili pepper paste, vinegar, or sesame seeds for balance.

In Korean cuisine, namul is a staple component of banchan, small side dishes served with rice. It showcases the balance of flavors—salty, savory, and vegetal—and the emphasis on preserving simplicity and natural textures in vegetable dishes.