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{{Short description|Assortment of Korean vegetable dishes}}
{{for|the village in Iran|Namul, Iran}}
{{for|the village in Iran|Namul, Iran}}
{{Italic title}}{{Unreferenced|date=May 2022}}
{{Infobox Korean name
{{Infobox Korean name
| hangul = 나물
| hangul = 나물
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{{Korean cuisine}}
{{Korean cuisine}}


'''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'' ({{lang|ko|산나물}}, "mountain namul"), and spring vegetables are called ''bom-namul'' ({{lang|ko|봄나물}}, "spring namul"). On the day of [[Daeboreum]], the first full moon of the [[Korean calendar|year]], Koreans eat ''boreum-namul'' ({{lang|ko|보름나물}}, "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.
'''''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 namul [[banchan]]s ([[spinach]] namul, [[Pteridium aquilinum|brakenfern]] namul, and [[Platycodon grandiflorus|balloon flower]] root namul)]]
[[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 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.
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.


Namul are typically served as [[banchan]] (side dish accompanying the staples, usually [[bap (food)|bap]]). It is possible to have more than one type of namul 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 ''chamnamulmuchim'' (literally "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'' ("seasoned raw radish"), since it is usually the namul dish made with cooked radish that is called ''munamul'' ("radish namul").
''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 ==
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* ''[[Platycodon grandiflorus|doraji]]'' ({{lang|ko|도라지}}, balloon flower root)
* ''[[Platycodon grandiflorus|doraji]]'' ({{lang|ko|도라지}}, balloon flower root)
* ''[[Aralia elata|dureup]]'' ({{lang|ko|두릅}}, Korean angelica tree shoot)
* ''[[Aralia elata|dureup]]'' ({{lang|ko|두릅}}, Korean angelica tree shoot)
* ''[[Kalopanax septemlobus|eumnamusun]]'' ({{lang|ko|음나무순}}, prickly castor oil tree shoot)
* ''[[Kalopanax septemlobus|eumnamusun]]'' ({{lang|ko|음나무순}}, prickly [[castor oil]] tree shoot)
* ''[[eggplant|gaji]]'' ({{lang|ko|가지}}, aubergine/eggplant)
* ''[[eggplant|gaji]]'' ({{lang|ko|가지}}, aubergine/eggplant)
* ''[[Brassica juncea|gat]]'' ({{lang|ko|갓}}, mustard green)
* ''[[Brassica juncea|gat]]'' ({{lang|ko|갓}}, mustard green)
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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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==Gallery==
==Gallery==
<gallery>
<gallery mode="packed">
File:Bangpung (Peucedanum japonicum).jpg|''[[Peucedanum japonicum|bangpung]]-namul''
File:Bangpung (Peucedanum japonicum).jpg|''[[Peucedanum japonicum|bangpung]]-namul''
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''
File:Kongnamul muchim (soybean sprouts).jpg|''[[Kongnamul]]''
File:Kongnamul muchim (soybean sprouts).jpg|''[[Kongnamul]]''
File:Miyeokmuchim.jpg|''[[Miyeok]]-namul''
File:Miyeokmuchim.jpg|''[[Miyeok]]-namul''

File:Naenginamul (Capsella bursa-pastoris).jpg|''[[Naengi]]-namul''
File:Paraemuchim (seasoned parae) (Monostroma nitidum).jpg|''[[Parae]]-namul''
File:Paraemuchim (seasoned parae) (Monostroma nitidum).jpg|''[[Parae]]-namul''
File:Korean cuisine-Pyogo namul-01.jpg|''[[Pyogo]]-namul''
File:Korean cuisine-Pyogo namul-01.jpg|''[[Pyogo]]-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]]
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== See also ==
== See also ==
* ''[[Sansai]]'', Japanese category similar to ''san-namul'' (mountain namul)
* ''[[Sansai]]''
* ''[[Saag]]''
* {{ill|Ohitashi|ja|おひたし}}


==References==
==References==

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
조선 료리
Staples
Ancillaries
Pickled dishes

Soups & stews

Banchan

Desserts
Hangwa

Tteok

Drinks
List of Korean drinks
Condiments
Utensils
Other

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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