Namul
Korean namul seasons blanched or sautéed vegetables with sesame oil, garlic, scallion, and toasted seeds, making small glossy banchan with clean crunch and aroma.
🔗 Recipe adapted from Wikidata (Dish)
👨🍳 Instructions
Blanch each vegetable separately until just tender, then cool and squeeze dry.
Season spinach with garlic, sesame oil, salt, and sesame seeds.
Toss sprouts with scallion, soy sauce, and sesame oil while still slightly warm.
Dress the third vegetable separately so its color and texture stay distinct.
Arrange the namul in small piles and finish with toasted sesame seeds.
🍷 Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
💬 Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment