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

- Recipe by Okooko

I love appetizers that use vinegar, and the namul I usually make isn't spicy, but this time, when I made it spicy, it turned out delicious.For those who tend to catch colds easily, I recommend adding grated ginger to warm you up.Adjust the amount of ra-yu to taste.For dieters, try substituting shichimi spice for the high calorie ra-yu.Great for obento boxes, too. Recipe by Oremari2010

Spinach namul - a standard item of Korean cuisine. I created my own version. Great tasting either on its own or in bibimbap.Be sure to drain excess water from spinach after boiling!Mix with your hands after adding the seasoning! The hand is your best kitchen tool.It's most important to blend in the grated garlic evenly. The flavors will dissipate a little when the spinach is cool, so the it should taste slightly strong immediately after cooking. Recipe by KiwieKiwie

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 love namul, so I revised a recipe I found in a cookbook.When squeezing out the spinach, don't squeeze too tightly. Recipe by Yuuyuu0221

This is the namul seasoning ratio we use in our family.Adjust the amount of seasonings depending on the size of the bok choy. Adding sugar helps bring out the flavours. Recipe by Akkorin mama

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

I had lots of spinach, and wanted to find a tasty way of using it up in a delicious way. Recipe by yamita

You'll be able to eat a ton of vegetables with this delicious dish.Be careful not to add too much spicy chili oil. For 4 servings. Recipe by piko-rin

I had some leftover bean sprouts. Recipe by nani cafe

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