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

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 have been making this for a long time because I love bean sprout namul. It also tastes good sprinkled with red chili powder.Make sure you don't boil the bean sprouts too much.It tasted even better when boiled from cold water. Recipe by Yuuyuu0221

Zucchini are easily available these days and I use them often. The problem with them is that they go soggy after cooking. I decided to do the same preparation as with aubergines. Since then the cooked zucchini are better and we have always prepared them in this way.Zucchini have a lot of water content and tend to go soggy after cooking. Usually a lot of seasonings are added to disguise the sogginess. If you do the same preparation as with aubergines, you can refrain from using too much salt. For 2 servings. Recipe by Heartful Kitchen Rei

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

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

I received a ton of cucumbers, so I came up with this recipe as a way to use them up. My husband loves these too.Diluting the dashida in boiling hot water makes it easier to toss with the cucumbers, but if you're in a hurry, skip this step. Add the dashida once the cucumbers have softened. Add sesame seeds for a tastier finish. Since cucumbers come in different sizes, add the dashida 1 teaspoon at a time to taste. For 2 servings. Recipe by Crepemeter

The delicious and nutritiously well balanced bibimbap is my family's favorite dish. My family's bibimbap tastes different each time since I change the recipe depending on the seasons and the ingredients that I have in the fridge! It doesn't have strong taste because I made it for bibimbap, but if you add Chinese chicken stock or beef stock, you can eat is as a side dish.A slicer comes in handy when you julienne the carrot. The stir-frying time varies depending on how you like your carrot, but if you cook it too long, it becomes soft and breaks apart easily, so please be careful. My family likes namul that has a crispy texture. 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

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

I made zucchini namul and it came out so delicious, so I used the same recipe for bitter gourd and celery. They're all really good.This namul is stir-fried with sesame oil.If you touch the hot green pepper with your bare hands, it may burn you. Some of you may be alright, but I strongly recommend wear gloves.Don't touch your eyes after working with the pepper. Recipe by Mekamahao

This has been a family recipe for a long time. It won't get watery even the next day, so the flavors don't get diluted and remains delicious.Be sure to cool it down completely in Step 5! That way the sprouts won't get watery later and the flavors won't become diluted.In South Korea, they say that namul is easy to make but hard to season properly. When adding more salt or sugar, do so a pinch at a time! Be sure to taste as you go! Recipe by Bomnal