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

I didn't feel like boiling and squeezing out the komatsuna...Don't drain the komatsuna! For 4 servings. Recipe by Kakeru mama noaki

This is my mother's recipe, adapted to my taste.I grind my own roasted sesame seeds, but feel free to use ready-made ground roasted sesame seeds. Recipe by Nanaiku

I often make this on mornings when I oversleep. The chikuwa version is here:The key is to stir constantly in Step 3, to prevent the sauce from burning. Recipe by Manmarukokoro

I was lured by the 100 yen komatsuna...I used 1/2 a bunch for a refreshing salad and the other 1/2 for a rich namul!Our family's namul is made using Chinese soup stock, pepper, and sesame oil. The artificial flavoring really does its stuff.When seasoning, dissolve the Chinese soup stock granules completely before adding the sesame oil to blend the flavors evenly.The lemon juice is optional (it adds a refreshing touch), but I recommend plenty of pepper.I use Ajinomoto brand Chinese soup stock granules. For 4 servings. Recipe by moj

Komatsuna is a super nutritious vegetable, packed with vitamins and minerals. This easy recipe is perfect as an extra side for your bento or a healthy addition to your everyday meals.Recipe background:This is a recipe I make almost every day, and I wanted to write it down as a note. I hope my daughter will find it helpful in the future!Today, 07/17/2019, I included it in a bento.

This is my family's regular simmered dish.The intensity of flavor depends on how much you simmer it. If you prefer a light flavor, simmer for a short time. If you like it strong, then simmer to reduce the sauce before adding the komatsuna. Recipe by Shampoo hat

I cooked komatsuna, which has plenty of calcium for summer without a frying pan. Egg absorbs oyster sauce and mayonnaise. Even simply parboiled komatsuna is easy to eat. This dish is seasoned with curry flavour that kids love.Make sure you drain the excess water from the komatsuna. It's better to add the dressing right before serving. For 2-3 servings. Recipe by miyuki12

I came up with this dish since my kids needed something for their bento (they have a field trip tomorrow), and I had komatsuna in the fridge. But it ended up getting eaten up at dinner.A hint of mayonnaise when making sesame dishes melds the flavors and gives a nice touch. By adding corn, crabsticks, or tuna, you can transform it into a colorful and tasty dish. Add plenty of mayonnaise for the kids!! They'll eat it right up! Recipe by Kobayan@aguri

My mother often made this dish. It might be a country-style way of using satsuma-age?Instead of satsuma-age, you can use abura-age (thin fried tofu), with the oil removed, or atsu-age (thick fried tofu). For 3 to 4 servings. Recipe by Gima-ru

I love daigaku-imo (deep-fried & candied sweet potatoes), but deep-frying is a lot of work. So I made it in a kinpira-style, and it was really delicious.Do not over cook the sweet potatoes.Adjusting the amount of the butter changes the flavor from light to rich tasting.If you sprinkle on some roasted sesame seeds (black or white), it will look more like daigaku-imo and it will also be delicious. Recipe by VEGI

This is something I make when daikon radish is on sale.The only seasoning needed is soy sauce. If the daikon radish is too pungent, sprinkle with vinegar, and let it sit (for about 30 minutes to about an hour). The bitterness will pretty much disappear. Recipe by Pukuttopukumaru