This is a variation on, Chinese-Flavored Spinach, Nori Seaweed and Jako. Recipe by yamita

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

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

When a relative gave us a lot of mozuku seaweed some time ago, I mixed it with namul in order to be able to eat a lot of it...and it really worked.Even before the bean sprouts have fully absorbed the flavors of the sauce, the mozuku seaweed clinging to them makes them quite tasty within a short time. And above all else, the combination of crispy and slippery textures is so good, so I've introduced the recipe here.If you omit the doubanjiang because of small children, the adults can add some ichimi spice or ra-yu spicy chili sesame oil just before eating.Normally the sauce used for namul is not heated, but the key for this recipe is to heat it up for just a minute. For 2 to 4 servings. Recipe by ayureo

Namul made with flavorful ingredients is really delicious! Here's a version made from commonly used ingredients that are also easy to store.If you're making this for kids, reduce the chili bean sauce and have the adults use ichimi chili pepper or ra-yu for spiciness. For 2-4 servings. Recipe by ayureo

I wanted to have a colorful topping when I made bibimbap (Korean mixed-rice dish), and I was also thinking about nutrition.This recipe uses ingredients that are vital to Korean style flavors: sesame oil, scallions, sesame seeds, and garlic.Umami seasoning is also an important secret ingredient!The flavors dissipate after cooling down, so the trick is to be generous with the seasonings. Recipe by KiwieKiwie

This is the namul that has always been on the bibimbap my mother makes since I was a child. Its spicy, sweet, and sour taste is perfect as a side dish as well! I always have it ready when we are having yakiniku (Korean barbecue).It's easy to shred the daikon radish if you use a vegetable slicer. This recipe eliminates the need to marinate the daikon radish with salt, and allows you to directly season it with the seasonings, so it's very simple.It's a must-have topping in a bibimbap! If you don't like spicy food, omit the red chili pepper! Add shredded carrot for color. 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

I'm having fun using shio-kombu to make different variations of namul.The flavors will meld together better if you toss the seasoning while the carrot and shimeji mushrooms are warm. For 4 servings. Recipe by Donpintan

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

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.

I like namul made with bean sprouts, and wondered what it would taste like made with celery instead. For 2-3 servings. Recipe by Haraseri