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For the village in Iran, see Namul, Iran.
Korean food-Bibim ssambap ingredient-01.jpg
Sauteed soybean sprouts, bracken fern, spinach, daikon
Korean name
Hangul 나물
Hanja n/a
Revised Romanization namul
McCune–Reischauer namul

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).


Name[3][4] Name in Hangul Description
Kongnamul 콩나물 Cold boiled soybean sprouts with sesame oil, spring onions, garlic and sesame seeds
Sukjunamul 숙주나물 Cold boiled mungbean sprouts with sesame oil, spring onions, garlic and sesame seeds
Sigeumchi namul'[5] 시금치나물 Lightly blanched spinach dressed with spring onions, garlic and sesame seeds
Miyeok muchim[6] 미역무침 Miyeok (wakame, a seaweed) with sweet vinegar and salt
Musaengchae/Muchae[7] 무생채/무채 Julienned white radish in a sweet vinegar sauce, sometimes with ground dried chili pepper
Gosari namul 고사리나물 Stir-fried bracken fern shoots that have been softened and seasoned
Chwinamul 취나물 Stir-fried and seasoned Aster Scaber
Bireum namul[8] 비름나물 Blanched and seasoned amaranthus, usually with gochujang
Naengi namul[9] 냉이나물 Blanched and seasoned shepherd's purse
Dolnamul 돌나물 Raw sedum with pepper sauce dressing
Gogumasun namul[10] 고구마순나물 Boiled/seasoned sweet potato shoots
Gaji namul 가지나물 Steamed eggplant
Doraji namul 도라지나물 Boiled balloon flower roots
Sukgatmuchim 쑥갓무침 blanched garland chrysanthemum greens


See also[edit]


  1. ^ (Korean) Namul at Doosan Encyclopedia
  2. ^ (Korean) Namul at Encyclopedia of Korean Culture
  3. ^ "Korean Food: Seasoned Vegetables". Life in Korea. Retrieved 2013-04-04. 
  4. ^ "Herbivore's delight – Spring namul". 2012-04-10. Retrieved 2013-04-04. 
  5. ^ "Spinach Side Dish Sigeumchi Namul (시금치나물)". Retrieved 2013-04-04. 
  6. ^ Sook Choe Ji, Yukiko Moriyama (2003). Quick and Easy Korean Cooking for Everyone. Japan Publications Trading. p. 42. ISBN 9784889961249. 
  7. ^ 무생채 (in Korean). Doosan Encyclopedia. Retrieved 2013-04-04. 
  8. ^ 비름나물 고추장무침 (in Korean). Retrieved 2013-04-04. 
  9. ^ "Naengi namul (shepherd's purse namul)". Sanchon. Retrieved 2013-04-04. 
  10. ^ "Gogumasun namul". Trifood. Retrieved 2013-04-04. 

External links[edit]