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

I made it because I found celery on sale.Making it with umami salt is better, but normal salt is also good. Recipe by Rapipapi

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

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 a simple way of enjoying sweet potato or yam leaves without the hassle of stir-frying! Delicious :) I just had to chop off a little part of the stems as the rest of the leaves and stalks were quite tender.

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 some Korean pumpkin at a bar I go to regularly. It was a bit spicy, went well with beer and was delicious. I got a rough idea of the recipe, but modified the ingredient quantity and method myself. I've also gotten permission to post this recipe.If you cut hot green chili peppers with your hands, they will get very painful and that pain won't go away for some time. Although your hands may be tougher than mine, I strongly recommend wearing disposable gloves to handle them.2 green chili peppers added "just enough hotness." If you want it hotter, try adding more. Recipe by Mekamahao

Namul typically only uses sesame oil and salt, but I prepared them with a subtle sweetness so that my kids would eat it, too.When seasoning, first add only 1/2 tablespoon sugar, then adjust to taste. Salt is a key ingredient to enhance the sweetness, so be sure to adjust the amount of salt depending on your desired degree of sweetness. Use just enough sugar to make it ever so subtly sweet. Recipe by Anchomai

I made this recipe to use up some green peppers that didn't fit in the refrigerator. I decided to boil it into a yummy dish.If possible, use freshly grated ginger to enjoy its aroma to the fullest. In Korea, people mix this with their hands, and add sesame oil after it has been seasoned. Recipe by meg115

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 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

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