{{Short description|Assortment of Korean vegetable dishes}} {{for|the village in Iran|Namul, Iran}} {{Italic title}} {{refimprove|date=August 2025}} {{Infobox Korean name/auto | hangul = 나물 | ipa = {{IPA|ko|na.mul|}} | image = KOCIS Korea President Park Arirang Concert 07 (10552593495).jpg }}
'''''Namul''''' ({{Korean|나물}}) refers to either a variety of edible greens or leaves or seasoned herbal dishes made of them.<ref>{{Cite journal |last1=Kim |first1=Soon-Hee |last2=Kwon |first2=Dae Young |last3=Shin |first3=Donghwa |date=2020-05-14 |title=Namul, the driving force behind health and high vegetable consumption in Korea |journal=Journal of Ethnic Foods |volume=7 |issue=1 |pages=15 |doi=10.1186/s42779-019-0026-2 |doi-access=free |issn=2352-6181}}</ref> 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 year, Koreans eat ''boreum-namul'' ({{Korean|hangul=보름나물|labels=no|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.<ref>{{Cite web |last=Hae-yeon |first=Kim |date=2023-02-04 |title=Nourishing traditions for Jeongwol Daeboreum |url=https://www.koreaherald.com/article/3053991 |access-date=2025-08-09 |website=The Korea Herald |language=en}}</ref> == Preparation and serving == {{Korean cuisine}} [[File:Bapsang.jpg|thumb|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'' ({{Korean|hangul=반찬|labels=no}}; 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'' ({{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 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'').
== Varieties == === Vegetables === {{columns-list|colwidth=20em| * ''aehobak'' ({{lang|ko|애호박}}, Korean zucchini) * ''bak'' ({{lang|ko|박}}, calabash) * ''banga'' ({{lang|ko|방아}}, Korean mint) * ''bangpung'' ({{lang|ko|방풍}}, coastal hogfennel) * bean sprouts ** ''kongnamul'' ({{lang|ko|콩나물}}, soybean sprout) ** ''sukjunamul'' ({{lang|ko|숙주나물}}, mung bean sprout) * ''bireum'' ({{lang|ko|비름}}, edible amaranth) * ''bomdong'' ({{lang|ko|봄동}}) * ''buchu'' ({{lang|ko|부추}}, garlic chive) * ''chamnamul'' ({{lang|ko|참나물}}, short-fruit pimpinella) * ''chopi'' ({{lang|ko|초피}}, Korean pepper) * ''chwinamul'' ({{lang|ko|취나물}}) ** ''chamchwi'' ({{lang|ko|참취}}) ** ''gomchwi'' ({{lang|ko|곰취}}, Fischer's ragwort) ** ''seodeolchwi'' ({{lang|ko|서덜취}}, large-flower saussurea) * ''dallae'' ({{lang|ko|달래}}, Korean wild chive) * ''daraesun'' ({{lang|ko|다래순}}, hardy kiwi tree shoot) * ''deodeok'' ({{lang|ko|더덕}}, lance asiabell) * ''dolnamul'' ({{lang|ko|돌나물}}, stringy stonecrop) * ''doraji'' ({{lang|ko|도라지}}, balloon flower root) * ''dureup'' ({{lang|ko|두릅}}, Korean angelica tree shoot) * ''eumnamusun'' ({{lang|ko|음나무순}}, prickly castor oil tree shoot) * ''gaji'' ({{lang|ko|가지}}, aubergine/eggplant) * ''gat'' ({{lang|ko|갓}}, mustard green) * ''geundae'' ({{lang|ko|근대}}, chard) * ''kkaennip'' ({{lang|ko|깻잎}}, perilla leaves) * ''kkwonguidari'' ({{lang|ko|꿩의다리}}, columbine meadow-rue) * ''gobi'' ({{lang|ko|고비}}, Asian royal fern) * ''godeulppaegi'' ({{lang|ko|고들빼기}}, sonchus-leaf crepidiastrum) * ''gogumasun'' ({{lang|ko|고구마순}}, sweet potato shoot) * ''gondeure'' ({{lang|ko|곤드레}}, Korean thistle) * ''gosari'' ({{lang|ko|고사리}}, eastern brakenfern) * ''gwangdaenamul'' ({{lang|ko|광대나물}}, henbit deadnettle) * ''memil'' ({{lang|ko|메밀}}, buckwheat green) * ''meowi'' ({{lang|ko|머위}}, giant butterbur stems) * ''minari'' ({{lang|ko|미나리}}, Java waterdropwort) * ''mindeullae'' ({{lang|ko|민들레}}, Korean dandelion) * ''mu'' ({{lang|ko|무}}, Korean radish) * ''musun'' ({{lang|ko|무순}}, radish sprout) * ''myeongi'' ({{lang|ko|명이}}, Siberian onion) * ''naengi '' ({{lang|ko|냉이}}, shepherd's purse) * ''nogak'' ({{lang|ko|노각}}, old cucumber) * ''oi'' ({{lang|ko|오이}}, cucumber) * ''pa'' ({{lang|ko|파}}, scallion, spring/green onion) ** ''daepa'' ({{lang|ko|대파}}, Asian leek) ** ''jjokpa'' ({{lang|ko|쪽파}}, tree onion) ** ''silpa'' ({{lang|ko|실파}}, young scallion) * ''padeudeuknamul'' ({{lang|ko|파드득나물}}, East Asian wildparsley) * ''pulsomdae'' ({{lang|ko|풀솜대}}, snowy false lily of the valley) * ''samnamul'' ({{lang|ko|삼나물}}, goatsbeard) * ''sebalnamul'' ({{lang|ko|세발나물}}, salt sandspurry) * ''seomssukbujaengi'' ({{lang|ko|섬쑥부쟁이}}, Ulleungdo aster) * ''sigeumchi'' ({{lang|ko|시금치}}, spinach) * ''siraegi'' ({{lang|ko|시래기}}, dried radish green) * ''sseumbagwi'' ({{lang|ko|씀바귀}}, toothed ixeridium) * ''ssukgat'' ({{lang|ko|쑥갓}}, crowndaisy chrysanthemum) * ''ssuk'' ({{lang|ko|쑥}}, Korean mugwort/wormwood) * ''ttangdureup'' ({{lang|ko|땅두릅}}, herbal aralia) * ''usannamul'' ({{lang|ko|우산나물}}, palmate shredded umbrella plant) * ''wonchuri'' ({{lang|ko|원추리}}, daylily) * ''yuchae'' ({{lang|ko|유채}}, rapeseed green) * ''yunpannamul'' ({{lang|ko|윤판나물}}, Korean fairybell) * ''yunpannamulajaebi'' ({{lang|ko|윤판나물아재비}}, common fairybell) }}
=== Seaweeds === {{columns-list|colwidth=20em| * ''miyeok'' ({{lang|ko|미역}}, wakame) * ''parae'' ({{lang|ko|파래}}, green laver) * ''tot'' ({{lang|ko|톳}}, hijiki) }}
=== Mushrooms === {{columns-list|colwidth=20em| * ''neutari'' ({{lang|ko|느타리}}, oyster mushroom) * ''paengi'' ({{lang|ko|팽이}}, enoki mushroom) * ''pyogo'' ({{lang|ko|표고}}, shiitake mushroom) * ''songi'' ({{lang|ko|송이}}, matsutake mushroom) * ''yangsongi'' ({{lang|ko|양송이}}, button mushroom) }}
=== Others === {{columns-list|colwidth=20em| * ''gonyak'' ({{lang|ko|곤약}}, konjac jelly) * ''muk'' ({{lang|ko|묵}}) ** ''dotorimuk'' ({{lang|ko|도토리묵}}, acorn jelly) ** ''memilmuk'' ({{lang|ko|메밀묵}}, buckwheat jelly) ** ''nokdumuk'' ({{lang|ko|녹두묵}}, mung bean jelly) *** ''cheongpomuk'' ({{lang|ko|청포묵}}, white mung bean jelly) *** ''hwangpomuk'' ({{lang|ko|황포묵}}, yellow mung bean jelly) * ''soesim'' ({{lang|ko|쇠심}}, beef tendons) }}
==Gallery== <gallery mode="packed"> File:Bangpung (Peucedanum japonicum).jpg|''bangpung-namul'' File:Chamnamul muchim (Pimpinella brachycarpa).jpg|''Chamnamul'' File:Korean cuisine-Namul-06.jpg|''Chwinamul'' File:Korean cuisine-Namul-03.jpg|''Goguma-sun-namul'' File:Gondre.jpg|''Gondeure-namul'' File:Gosari.jpg|''Gosari-namul'' File:Kongnamul muchim (soybean sprouts).jpg|''Kongnamul'' File:Miyeokmuchim.jpg|''Miyeok-namul''
File:Paraemuchim (seasoned parae) (Monostroma nitidum).jpg|''Parae-namul'' File:Korean cuisine-Pyogo namul-01.jpg|''Pyogo-namul'' File:Sigeumchinamul (seasoned spinach side dish).jpg|''Sigeumchi-namul'' File:Korean cuisine-Sukjunamul-01.jpg|''Sukjunamul'' File:Sebalnamul (Spergularia marina).jpg|''Sebalnamul'' File:Totmuchim (tot with tofu and doenjang).jpg|''Tot-namul'' File:Ssukgat-namul.jpg|''Ssukgat-namul'' File:Korean food-Bibim ssambap ingredient-01.jpg|Various namuls for bibimbap File:Korea-Sokcho-Sanchae jeongsik-Namul-01.jpg|''Sanchae'' table d'hôte </gallery>
== See also == * ''Sansai'' * ''Saag'' * {{ill|Ohitashi|ja|おひたし}}
==References== {{reflist}}
==External links== {{Commons}} *[http://www.lifeinkorea.com/Food/Food.cfm?Subject=namul Life in Korea: Korean seasoned vegetables]
Category:Namul Category:Korean cuisine