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{{Short description|Korean edible grass or leaves or seasoned herbal dishes made of them}}
{{Short description|Assortment of Korean vegetable dishes}}
{{for|the village in Iran|Namul, Iran}}
{{for|the village in Iran|Namul, Iran}}
{{Unreferenced|date=May 2022}}
{{Italic title}}{{Unreferenced|date=May 2022}}
{{Infobox Korean name
{{Infobox Korean name
| hangul = 나물
| hangul = 나물
| rr = nahmool
| rr = namul
| mr = nahmool
| mr = namul
| koreanipa = {{IPA-ko|na.mul|}}
| koreanipa = {{IPA-ko|na.mul|}}
| image = KOCIS Korea President Park Arirang Concert 07 (10552593495).jpg
| image = KOCIS Korea President Park Arirang Concert 07 (10552593495).jpg
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{{Korean cuisine}}
{{Korean cuisine}}


'''Nahmool''' ({{lang-ko|나물}}) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''sahn-nahmool'' ({{lang|ko|산나물}}, "mountain nahmool"), and spring vegetables are called ''bohm-nahmool'' ({{lang|ko|봄나물}}, "spring nahmool"). On the day of [[Daeboreum]], the first full moon of the [[Korean calendar|year]], Koreans eat ''bohr'm-nahmool'' ({{lang|ko|보름나물}}, "full moon nahmool") with [[ogok-bap|five-grain rice]]. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come.
'''''Namul''''' ({{lang-ko|나물}}) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' ({{Korean|hangul=산나물|labels=no|lit=mountain ''namul''}}), and spring vegetables are called ''bom-namul'' ({{Korean|hangul=봄나물|labels=no|lit=spring ''namul''}}). On the day of [[Daeboreum]], the first full moon of the [[Korean calendar|year]], Koreans eat ''boreum-namul'' ({{Korean|hangul=보름나물|labels=no|lit=full moon ''namul''}}) with [[ogok-bap|five-grain rice]]. It is believed that ''boreum namuls'' eaten in winter help one to withstand the heat of the summer to come.


== Preparation and serving ==
== Preparation and serving ==
[[File:Bapsang.jpg|thumb|left|A single-person bapsang (meal table) with [[bap (food)|bap]] (cooked rice), [[guk]] (soup), [[kimchi]], [[pyeonyuk]] (meat slices), and three nahmool [[banchan]]s ([[spinach]] nahmool, [[Pteridium aquilinum|brackenfern]] nahmool, and [[Platycodon grandiflorus|balloon flower]] root nahmool)]]
[[File:Bapsang.jpg|thumb|left|A single-person bapsang (meal table) with [[bap (food)|bap]] (cooked rice), [[guk]] (soup), [[kimchi]], [[pyeonyuk]] (meat slices), and three namul [[banchan]]s ([[spinach]] namul, [[Pteridium aquilinum|brackenfern]] namul, and [[Platycodon grandiflorus|balloon flower]] root namul)]]
For nahmool as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef [[tendon as food|tendon]]s are also made into nahmools. Although in most cases the vegetables (and non-vegetable nahmool ingredients) are [[blanching (cooking)|blanch]]ed before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, [[Sautéing|sauté]]ed, fermented, dried, or steamed. Nahmool can be seasoned with salt, vinegar, [[sesame oil]] and [[perilla oil]], regular [[soy sauce]] and [[soup soy sauce]], [[doenjang]] (soybean paste), [[gochujang]], and many other spices and condiments.
For ''namul'' as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef [[tendon as food|tendon]]s are also made into ''namuls''. Although in most cases the vegetables (and non-vegetable ''namul'' ingredients) are [[blanching (cooking)|blanch]]ed before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, [[Sautéing|sauté]]ed, fermented, dried, or steamed. ''Namul'' can be seasoned with salt, vinegar, [[sesame oil]] and [[perilla oil]], regular [[soy sauce]] and [[soup soy sauce]], ''[[doenjang]]'' (soybean paste), ''[[gochujang]]'', and many other spices and condiments.


Nahmool are typically served as [[banchan]] (반찬, a side dish accompanying the staples, usually [[bap (food)|bap]]). It is possible to have more than one type of nahmool served as a banchan at a single meal. Each namul dish may named depending on the main ingredients and the methods of preparation. For example, a seasoned [[chamnamul]] dish is most likely called ''chahmnahmoolmoocheem'' (literally "seasoned chahmnahmool"), since the name of the vegetable already contains the word "nahmool" in it. A nahmool dish made of raw [[Korean radish|radish]] is called ''moosehngcheh'' ("무생채, seasoned raw radish"), since it is usually the nahmool dish made with cooked radish that is called ''moonahmool'' ("radish nahmool").
''Namul'' are typically served as ''[[banchan]]'' ({{Korean|hangul=반찬|labels=no}}; a side dish accompanying staples such as [[Bap (rice dish)|rice]]). It is possible to have more than one type of ''namul'' served as a ''banchan'' at a single meal. Each namul dish may be named depending on the main ingredients and the methods of preparation. For example, a seasoned ''[[Spuriopimpinella brachycarpa|chamnamul]]'' dish is most likely called ''chamnamul-muchim'' ({{Korean|hangul=참나물무침|labels=no|lit=seasoned ''chamnamul''}}), since the name of the vegetable already contains the word "namul" in it. A namul dish made of raw [[Korean radish|radish]] is called ''musaengchae'' ({{Korean|hangul=무생채|labels=no|lit=seasoned raw radish}}) since it is usually the ''namul'' dish made with cooked radish that is called ''munamul'' (radish ''namul'').


== Main ingredients of namul ==
== Main ingredients of namul ==
=== Vegetables ===
=== Vegetables ===
{{columns-list|colwidth=20em|
{{columns-list|colwidth=20em|
* ''[[ Ehhohbahk]]'' ({{lang|ko|애호박}}, Korean zucchini)
* ''[[aehobak]]'' ({{lang|ko|애호박}}, Korean zucchini)
* ''[[calabash|bahk]]'' ({{lang|ko|박}}, calabash)
* ''[[calabash|bak]]'' ({{lang|ko|박}}, calabash)
* ''[[Agastache rugosa|bahngah]]'' ({{lang|ko|방아}}, Korean mint)
* ''[[Agastache rugosa|banga]]'' ({{lang|ko|방아}}, Korean mint)
* ''[[Peucedanum japonicum|bahngpoong]]'' ({{lang|ko|방풍}}, coastal hogfennel)
* ''[[Peucedanum japonicum|bangpung]]'' ({{lang|ko|방풍}}, coastal hogfennel)
* [[bean sprout]]s
* [[bean sprout]]s
** ''[[soybean sprout|kohngnahmool]]'' ({{lang|ko|콩나물}}, soybean sprout)
** ''[[soybean sprout|kongnamul]]'' ({{lang|ko|콩나물}}, soybean sprout)
** ''[[mung bean sprout|sookjoonahmool]]'' ({{lang|ko|숙주나물}}, mung bean sprout)
** ''[[mung bean sprout|sukjunamul]]'' ({{lang|ko|숙주나물}}, mung bean sprout)
* ''[[Amaranthus tricolor|beer'm]]'' ({{lang|ko|비름}}, edible amaranth)
* ''[[Amaranthus tricolor|bireum]]'' ({{lang|ko|비름}}, edible amaranth)
* ''[[bohmdohng]]'' ({{lang|ko|봄동}})
* ''[[bomdong]]'' ({{lang|ko|봄동}})
* ''[[Allium tuberosum|boochoo]]'' ({{lang|ko|부추}}, garlic chive)
* ''[[Allium tuberosum|buchu]]'' ({{lang|ko|부추}}, garlic chive)
* ''[[Pimpinella brachycarpa|chahmnahmool]]'' ({{lang|ko|참나물}}, short-fruit pimpinella)
* ''[[Pimpinella brachycarpa|chamnamul]]'' ({{lang|ko|참나물}}, short-fruit pimpinella)
* ''[[Zanthoxylum piperitum|chohpee]]'' ({{lang|ko|초피}}, Korean pepper)
* ''[[Zanthoxylum piperitum|chopi]]'' ({{lang|ko|초피}}, Korean pepper)
* ''[[chweenahmool]]'' ({{lang|ko|취나물}})
* ''[[chwinamul]]'' ({{lang|ko|취나물}})
** ''[[Doellingeria scabra|chahmchwee]]'' ({{lang|ko|참취}})
** ''[[Doellingeria scabra|chamchwi]]'' ({{lang|ko|참취}})
** ''[[Ligularia fischeri|gohmchwee]]'' ({{lang|ko|곰취}}, Fischer's ragwort)
** ''[[Ligularia fischeri|gomchwi]]'' ({{lang|ko|곰취}}, Fischer's ragwort)
** ''[[Saussurea grandifolia|suhduhlchwee]]'' ({{lang|ko|서덜취}}, large-flower saussurea)
** ''[[Saussurea grandifolia|seodeolchwi]]'' ({{lang|ko|서덜취}}, large-flower saussurea)
* ''[[Allium monanthum|dahlleh]]'' ({{lang|ko|달래}}, Korean wild chive)
* ''[[Allium monanthum|dallae]]'' ({{lang|ko|달래}}, Korean wild chive)
* ''[[Actinidia arguta|dahrehsoon]]'' ({{lang|ko|다래순}}, hardy kiwi tree shoot)
* ''[[Actinidia arguta|daraesun]]'' ({{lang|ko|다래순}}, hardy kiwi tree shoot)
* ''[[Codonopsis lanceolata|duhduhk]]'' ({{lang|ko|더덕}}, lance asiabell)
* ''[[Codonopsis lanceolata|deodeok]]'' ({{lang|ko|더덕}}, lance asiabell)
* ''[[Sedum sarmentosum|dohlnahmool]]'' ({{lang|ko|돌나물}}, stringy stonecrop)
* ''[[Sedum sarmentosum|dolnamul]]'' ({{lang|ko|돌나물}}, stringy stonecrop)
* ''[[Platycodon grandiflorus|dohrahjee]]'' ({{lang|ko|도라지}}, balloon flower root)
* ''[[Platycodon grandiflorus|doraji]]'' ({{lang|ko|도라지}}, balloon flower root)
* ''[[Aralia elata|door'p]]'' ({{lang|ko|두릅}}, Korean angelica tree shoot)
* ''[[Aralia elata|dureup]]'' ({{lang|ko|두릅}}, Korean angelica tree shoot)
* ''[[Kalopanax septemlobus|'mnahmoosoon]]'' ({{lang|ko|음나무순}}, prickly [[castor oil]] tree shoot)
* ''[[Kalopanax septemlobus|eumnamusun]]'' ({{lang|ko|음나무순}}, prickly [[castor oil]] tree shoot)
* ''[[eggplant|gahjee]]'' ({{lang|ko|가지}}, aubergine/eggplant)
* ''[[eggplant|gaji]]'' ({{lang|ko|가지}}, aubergine/eggplant)
* ''[[Brassica juncea|gaht]]'' ({{lang|ko|갓}}, mustard green)
* ''[[Brassica juncea|gat]]'' ({{lang|ko|갓}}, mustard green)
* ''[[chard|g'ndeh]]'' ({{lang|ko|근대}}, chard)
* ''[[chard|geundae]]'' ({{lang|ko|근대}}, chard)
* ''[[Perilla frutescens|kkehnneep]]'' ({{lang|ko|깻잎}}, perilla leaves)
* ''[[Perilla frutescens|kkaennip]]'' ({{lang|ko|깻잎}}, perilla leaves)
* ''[[Thalictrum aquilegiifolium|kkwuhng'idahree]]'' ({{lang|ko|꿩의다리}}, columbine meadow-rue)
* ''[[Thalictrum aquilegiifolium|kkwonguidari]]'' ({{lang|ko|꿩의다리}}, columbine meadow-rue)
* ''[[Osmunda japonica|gohbee]]'' ({{lang|ko|고비}}, Asian royal fern)
* ''[[Osmunda japonica|gobi]]'' ({{lang|ko|고비}}, Asian royal fern)
* ''[[Crepidiastrum sonchifolium|gohd'lppehghee]]'' ({{lang|ko|고들빼기}}, sonchus-leaf crepidiastrum)
* ''[[Crepidiastrum sonchifolium|godeulppaegi]]'' ({{lang|ko|고들빼기}}, sonchus-leaf crepidiastrum)
* ''[[sweet potato|gohgoomahsoon]]'' ({{lang|ko|고구마순}}, sweet potato shoot)
* ''[[sweet potato|gogumasun]]'' ({{lang|ko|고구마순}}, sweet potato shoot)
* ''[[gondre]]'' ({{lang|ko|곤드레}}, Korean thistle)
* ''[[gondre]]'' ({{lang|ko|곤드레}}, Korean thistle)
* ''[[Pteridium aquilinum|gosari]]'' ({{lang|ko|고사리}}, eastern brakenfern)
* ''[[Pteridium aquilinum|gosari]]'' ({{lang|ko|고사리}}, eastern brakenfern)
* ''[[Lamium amplexicaule|gwahngdehnahmool]]'' ({{lang|ko|광대나물}}, henbit deadnettle)
* ''[[Lamium amplexicaule|gwangdaenamul]]'' ({{lang|ko|광대나물}}, henbit deadnettle)
* ''[[buckwheat|mehmeel]]'' ({{lang|ko|메밀}}, buckwheat green)
* ''[[buckwheat|memil]]'' ({{lang|ko|메밀}}, buckwheat green)
* ''[[Petasites japonicus|muhwee]]'' ({{lang|ko|머위}}, giant butterbur stems)
* ''[[Petasites japonicus|meowi]]'' ({{lang|ko|머위}}, giant butterbur stems)
* ''[[Oenanthe javanica|meenahri]]'' ({{lang|ko|미나리}}, Java waterdropwort)
* ''[[Oenanthe javanica|minari]]'' ({{lang|ko|미나리}}, Java waterdropwort)
* ''[[Taraxacum platycarpum|mindeullae]]'' ({{lang|ko|민들레}}, Korean dandelion)
* ''[[Taraxacum platycarpum|mindeullae]]'' ({{lang|ko|민들레}}, Korean dandelion)
* ''[[Korean radish|mu]]'' ({{lang|ko|무}}, Korean radish)
* ''[[Korean radish|mu]]'' ({{lang|ko|무}}, Korean radish)
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{{columns-list|colwidth=20em|
{{columns-list|colwidth=20em|
* ''[[Pleurotus ostreatus|neutari]]'' ({{lang|ko|느타리}}, oyster mushroom)
* ''[[Pleurotus ostreatus|neutari]]'' ({{lang|ko|느타리}}, oyster mushroom)
* ''[[Flammulina velutipes|paengi]]'' ({{lang|ko|팽이}}, enoki mushroom)
* ''[[Flammulina filiformis|paengi]]'' ({{lang|ko|팽이}}, enoki mushroom)
* ''[[Lentinula edodes|pyogo]]'' ({{lang|ko|표고}}, shiitake mushroom)
* ''[[Lentinula edodes|pyogo]]'' ({{lang|ko|표고}}, shiitake mushroom)
* ''[[Tricholoma matsutake|songi]]'' ({{lang|ko|송이}}, matsutake mushroom)
* ''[[Tricholoma matsutake|songi]]'' ({{lang|ko|송이}}, matsutake mushroom)
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File:Chamnamul muchim (Pimpinella brachycarpa).jpg|''[[Chamnamul]]''
File:Chamnamul muchim (Pimpinella brachycarpa).jpg|''[[Chamnamul]]''
File:Korean cuisine-Namul-06.jpg|''[[Chwinamul]]''
File:Korean cuisine-Namul-06.jpg|''[[Chwinamul]]''
File:Korean cuisine-Namul-03.jpg|''[[Goguma]]-[[shoot|sun]]-namul''
File:Korean cuisine-Namul-03.jpg|''[[Goguma]]-[[Shoot (botany)|sun]]-namul''
File:Gondre.jpg|''[[Gondre]]-namul''
File:Gondre.jpg|''[[Gondre]]-namul''
File:Gosari.jpg|''[[Gosari]]-namul''
File:Gosari.jpg|''[[Gosari]]-namul''
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File:Sebalnamul (Spergularia marina).jpg|''[[Sebalnamul]]''
File:Sebalnamul (Spergularia marina).jpg|''[[Sebalnamul]]''
File:Totmuchim (tot with tofu and doenjang).jpg|''[[Sargassum fusiforme|Tot]]-namul''
File:Totmuchim (tot with tofu and doenjang).jpg|''[[Sargassum fusiforme|Tot]]-namul''
File:Doraji-namul.jpg|''[[Doraji]]-namul''
File:Ssukgat-namul.jpg|''[[Glebionis coronaria|Ssukgat]]-namul''
File:Ssukgat-namul.jpg|''[[Glebionis coronaria|Ssukgat]]-namul''
File:Siraegi-namul.jpg|''[[Siraegi]]-namul''
File:Korean food-Bibim ssambap ingredient-01.jpg|Various namuls for [[bibimbap]]
File:Korean food-Bibim ssambap ingredient-01.jpg|Various namuls for [[bibimbap]]
File:Korea-Sokcho-Sanchae jeongsik-Namul-01.jpg|''Sanchae'' [[Korean table d'hôte|table d'hôte]]
File:Korea-Sokcho-Sanchae jeongsik-Namul-01.jpg|''Sanchae'' [[Korean table d'hôte|table d'hôte]]

Latest revision as of 06:14, 19 January 2024

For the village in Iran, see Namul, Iran.
Namul
Korean name
Hangul
나물
Revised Romanizationnamul
McCune–Reischauernamul
IPA[na.mul]
This article is part of a series on
Korean cuisine
한국 요리
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Staples
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Banchan

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Drinks
List of Korean drinks
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Namul (Korean: 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called san-namul (산나물; lit. mountain namul), and spring vegetables are called bom-namul (봄나물; lit. spring namul). On the day of Daeboreum, the first full moon of the year, Koreans eat boreum-namul (보름나물; lit. full moon namul) with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come.

Preparation and serving[edit]

A single-person bapsang (meal table) with bap (cooked rice), guk (soup), kimchi, pyeonyuk (meat slices), and three namul banchans (spinach namul, brackenfern namul, and balloon flower root namul)

For namul as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into namuls. Although in most cases the vegetables (and non-vegetable namul ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermented, dried, or steamed. Namul can be seasoned with salt, vinegar, sesame oil and perilla oil, regular soy sauce and soup soy sauce, doenjang (soybean paste), gochujang, and many other spices and condiments.

Namul are typically served as banchan (반찬; a side dish accompanying staples such as rice). It is possible to have more than one type of namul served as a banchan at a single meal. Each namul dish may be named depending on the main ingredients and the methods of preparation. For example, a seasoned chamnamul dish is most likely called chamnamul-muchim (참나물무침; lit. seasoned chamnamul), since the name of the vegetable already contains the word "namul" in it. A namul dish made of raw radish is called musaengchae (무생채; lit. seasoned raw radish) since it is usually the namul dish made with cooked radish that is called munamul (radish namul).

Main ingredients of namul[edit]

Vegetables[edit]

Seaweeds[edit]

Mushrooms[edit]

  • neutari (느타리, oyster mushroom)
  • paengi (팽이, enoki mushroom)
  • pyogo (표고, shiitake mushroom)
  • songi (송이, matsutake mushroom)
  • yangsongi (양송이, button mushroom)

Others[edit]

Gallery[edit]

See also[edit]

References[edit]

External links[edit]

Wikimedia Commons has media related to Namul.
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