Prepared this way, my children eat a lot of bean sprouts. I use bean sprouts a lot since they are easy on the budget. I normally use 2 bags of bean sprouts and double the recipe. Recipe by Pukuttopukumaru

This is the recipe I came up with while trying to get my child, who hates Japanese spinach salad, to eat it.It tastes good with plenty of sesame seeds. Recipe by Pukuttopukumaru

A popular recipe featuring the rich aroma of sesame oil and a delightful texture. It's so simple, perfect for adding one more dish!The origin of this recipeZucchini, with its mild and slightly sweet flavor, is delicious even raw. It pairs well with oil, making it perfect for namul!

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

Turnips are in season: in spring, from March to May; and in autumn, from October to November. I like juicy spring turnips the best. I normally use smoked salmon or canned tuna, but I used imitation crab sticks to make this dish even cheaper as the consumption tax rate has been raised recently. I won't be defeated by tax increase!Don't add too much salt to season the salad at the end. I normally grind roasted sesame seeds halfway through and sprinkle over the salad, but you can use store-bought ground sesame seeds as well. Recipe by COCOnchino daidokoro

The spinach namul is a staple for bibimbap. When spinach is in season, I make this often. If you keep a stock of garlic-flavoured sesame oilin your fridge, you can make seasonal vegetable namul anytime.It is important not to squeeze the spinach too hard! You will have juicy and tender spinach. Soy sauce darkens the colour, so just add a tiny bit to season with. Since the size of 1 bunch of spinach depends on the season, adjust the seasonings to taste. 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

This is a great way to season tomatoes. If it sits for a while, the moisture usually comes out, but if you make namul with well-chilled tomatoes, they soak up the flavor and are quite delicious. My family gobbles them up!If you over-mix the tomatoes, they will crumble, so when making a large amount, mix everything but the tomatoes beforehand, then lightly mix in the tomatoes. Recipe by Heartful Kitchen Rei

I had a lot of tomatoes to deal with, so I tried this combination in order to enjoy them.It's better with lots of ground sesame seeds.Cut the tomato into bite-sized pieces!It's also delicious chilled until ice cold in the refrigerator! Recipe by Kyasarintei

This method of making namul comes from my many of years of experience when I used to run a restaurant. The texture of the bean sprouts is the same with any method when they're freshly boiled, but there's a big difference after some time has passed. I came up with this method so that the bean sprouts would stay delicious and fresh-looking even after some time.Here are the 7 rules for crispy bean sprout namul!-Start boiling in cold water.-Use as little water as possible.-Once the water comes to a boil, drain the bean sprouts immediately and let them cook through in residual heat.-Don't put the cooked bean sprouts in cold water.-Do not ever squeeze out the bean sprouts.-Coat in sesame oil while they're still hot.-Add the seasonings after they have cooled. Recipe by Heartful Kitchen Rei

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.

Since bean sprouts are available cheaply all year round and also nutritious, I want to find various ways to use them.The trick is to thoroughly drain excess water from the boiled bean sprouts. Recipe by meg115