There are two main categories of vegetables that are made into Namul; leafy and root vegetables. Each need to be cleaned and stored based on the type for maximum freshness. Leafy Vegetables How to Clean Leafy Vegetables The best way…
How to Prepare Stir-fried Namul (볶는나물) (stir-fried vegetables/ingredients)
Stir-fried Namul (볶는나물) is when an ingredient is stir-fried and then seasoned. Some ingredients are slightly braised while stir-fried. This helps to break down tougher ingredients further. When stir-frying, you can make a flavored oil by adding aromatic ingredients to…
How to Prepare Sukchae (숙채) (blanched vegetables/ingredients with sauce)
Sukchae (숙채) refers to ingredients that are blanched in salted water and then seasoned with a sauce. Blanching vegetables in salted water helps to minimize nutrition loss, improve texture, increase and bring out the natural flavor of the vegetables, helps…
How to Prepare Saengchae (생채) (fresh vegetables/ingredients with sauce)
Saenchae (생채) is the preparation method that uses fresh vegetables or ingredients that are then seasoned with a sauce. You need to prepare and clean the fresh vegetables thoroughly before using them since you eat them raw. Some vegetables may…
What is Namul (나물)?
Namul Breakdown Namul (나물) refers to a specific type of side dish. It can be made from edible leaves, roots, shoots, herbs, seaweed, jelly, mushrooms, and some proteins. Categories of Namul So, if you looked up Korean Namul recipes in…
Vegetables that can be Made into Red Kimchi
Seasons, Boost Fermentation, Time Frame Cucumber Kimchi (오이김치) Green Onion/Garlic Chive Kimchi (파김치/부추김치) Leafy Kimchi Sweet Potato Stems (고구마순김치) Radish Kimchi (깍두기)
