I love namul; this is a recipe I've been using since a long time ago.You could use store-bought ground sesame seeds, but be careful to select the aromatic type and grind them. Recipe by Yuuyuu0221

It's an easy but delicious namul made with shredded cabbage that tends to become leftover. Adding a cucumber or boiled carrot will add nice colours to the dish.Using chopped cabbage is also delicious. Cut it however you like it! When you are using the garlic sesame oil (https://cookpad.wasmer.app/en/recipes/147018-homemade-garlic-sesame-oil), mix 1 tablespoon of it with the boiled cabbage. Adjust the flavour with salt and pepper, sprinkle with the roasted sesame seeds, and you're done. Recipe by Heartful Kitchen Rei.

This is our family's regular side dish.There's nothing difficult to do.When you cook vegetables start with parts of vegetables slow to cook through and add other easy parts later. You need just one sauce pan for making this dish. Recipe by Dannasamaharyourinin

My husband is Korean. I adapted a recipe I learned from my mother-in-law when we were living in South Korea (they make it with spinach. Komatsuna is not sold there apparently).Namul made with leafy greens is the most standard type of namul eaten in Korean families. It's easy and delicious, so I make it a lot.My mother in law used plastic gloves for this, but I used a plastic bag to save on washing up.In South Korea they boil the greens whole, squeeze them out and cut them up later. (Small spinach leaves are sometimes removed from the stems, boiled and eaten on their own.) Recipe by sarahkawa

When my children were young, they thought that the daikon namul (sweet and sour flavour) in bibimbap was too sour, so I came up with this one. They still love bibimbap with both this namul and sweet and sour namul.The trick is cooking the daikon radish. The amount of water that daikon radishes release differs, so be careful not to burn it. To cook it so that it's soft, add some water midway through cooking, place a lid on top and steam it. Crispy daikon radish is also delicious. Recipe by Heartful Kitchen Rei.

I was given a lot of Korean nori seaweed as a souvenir. I added it to cucumber namul, and it was delicious.If you make this way in advance, the flavor will change, and it won't be so nice. So mix everything together right before you eat!Japanese powdered red chili pepper is very spicy, so use a tiny bit if you use it. It will be the best to use Korean red chili if possible. Recipe by Shingashi hatake

I turned a quick-pickled Chinese cabbage into a namul-style dish.If you use kuro-su (aged black vinegar) as the vinegar, you'll add more umami and richness. Recipe by Pukuttopukumaru

Namul is a great addition to a meal when you want to eat more vegetables, but it's usually very salty. By coating the vegetables with the sesame oil first and then adding the remaining ingredients, only the surface of the vegetables will be flavored so that it doesn't taste as salty....this is how I always make it.Don't wring out the excess moisture from the garlic chives too strongly or the fibrous texture will be very noticeable. Usually you just parboil garlic chives, but if you boil them just a little bit longer, they become sweeter. If you have some garlic sesame oil on hand, you can make namul even easier. For 2 servings. Recipe by Heartful Kitchen Rei

I tried various bean sprout namul recipes, but couldn't find one I really liked, so after some experimentation I came up with this.The flavors will blend well if you combine the seasoning with the bean sprouts while they're hot. Recipe by Junechi

My friend taught me how to make this.It's easy to make. All you have to do is mix. Recipe by Yuuyuu0221

Namul (NAHmool) in banchan speak typically refers to vegetable matter made in more of a fresh (not necessarily raw, but as opposed to pickled or preserved) preparation, and often using leafy greens and sprouts. There are several ways to season namul. This particular seasoning is pretty mild, likely familiar to those who have eaten some Korean food, and suitable for making bibim bap.Certain veg take to this preparation better than others - spinach, bok choy, soy bean sprouts, mung bean sprouts, even dandelion greens and chrysanthemum leaves are all traditional. Though they fall in the category of leafy greens, I wouldn't use dark leafy greens such as kale, collard, beet or turnip greens - too tough and chewy.Another thing to keep in mind is the volume of the vegetables will reduce from a third to a half after the blanching and squeezing is done (more with spinach). You can use the same water to blanch all the vegetables you're going to make. Just have a colander and some tongs ready to fish out one batch before putting in another.These seasoning measurements are for roughly 2 cups of blanched vegetables that have been squeezed of the excess liquid and cut into bite sized pieces. Sprouts don't usually need cutting.P.S. The zucchini in this pic was made bokkeum (stir fry) style. I'll share that recipe another day.

When I made combined my son's favorite namul with daikon (his favorite vegetable), daikon, it turned out delicious!The key is to add granulated soup stock, then rub it in with your hands to let the flavors meld. Recipe by Rapipapi