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 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

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

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

While I love the taste of spinach or komatsuna namul, I also love the rich fragrance of chrysanthemum leaf namul. I've been making this whenever they are in season.Season with salt and sesame seeds to allow the flavors to absorb into the greens, then coat in sesame oil to seal them in. For 2 to 3 servings. Recipe by Maronkafe

I wanted to use up leftover bok choy in one go, so I made namul using our standard seasoning.For similar recipes, see:Celery ☆ Namul (Korean-Style Salad)Daikon Namul (Korean-Style Salad)The time it takes to parboil the boy choy may vary depending on the amount. Recipe by Rapipapi

I wanted to make one more dish cooked in a microwave for my husband who likes bean sprouts.When I added vinegar, it turned out delicious.*Microwave the vegetables for about 2 minutes, and check them. Stir, then microwave again.*Adjust the amount of vinegar to your liking. I added 2 teaspoonfuls to suit my family's taste. Recipe by Komomomomo

Tasty and easy to make, this salad is perfect for times when you need one more dish.Komatsuna doesn't have much scum, so there's no need to parboil it. Adding oil improves the absorption of carotenes. Recipe by Anko313

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

I just tried combining my favourite ingredients, and my family loved it! This has been a family favourite for a long time.The key is the strain the tofu well. Avocado and tofu break up easily, so if you are making a large amount, it's better to mix the seasonings in advance and then gently mix them in. The amount of salt listed is just a guide; adjust to your tastes. Recipe by Heartful Kitchen Rei

There aren't many green winter vegetables, so I always use pea shoots, which are cheap and available all year round Pea shoots have a nice texture, but don't have that distinctive grassy smell that a lot of vegetables tend to have, so I tried using them in a simple shio-konbu namul.Mind you don't over-boil the pea shoots! Recipe by Hanacchitomocchi

I wanted to increase my repertoire of green bento dishes, and came up with this easy microwave dish!!If you microwave it in a heatproof dish, you'll have less washing up to do later. Recipe by Hanacchitomocchi