- 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...
- 4
April 2013. "Naengi
namul (shepherd's
purse namul)". Sanchon.
Retrieved 4
April 2013.[permanent dead link] "Gogumasun
namul". Trifood.
Archived from...
-
sukjunamul (숙주나물)
refers to both the mung bean
sprouts themselves and the
namul (seasoned
vegetable dish) made from mung bean sprouts. Mung bean sprouts...
- blanched, it is
often used as the main
ingredient of
herbal side
dishes called namul.
Blanched chamchwi can be
pounded with rice and
steamed to make a variety...
-
chambireum (참비름, "true bireum") is used as a
namul vegetable in
Korean cuisine.
Considered a san-
namul (wild green) that
grows abundantly in the countryside...
- fermented,
salted seafood jorigae (조리개): hard-boiled food with
heavy seasonings namul (나물):
seasoned vegetable side
dishes saengche (생채):
fresh salad jjim (찜):...
-
fried chicken topped with
shredded raw daepa.
Dishes using silpa include pa-
namul (seasoned scallions), pa-jangguk (scallion beef-broth soup), and pa-ganghoe...
-
Jjigae Banchan Bokkeum Buchimgae Jeon
Bugak Gui Hoe Jjim
Jokpyeon Jorim Muk
Namul Pyeonyuk Po Seon Ssam
Desserts Hangwa Dasik Gwapyeon Jeonggwa Kkultarae...
-
Young leaves,
called darae-sun, are
often consumed as
namul vegetable.
Dried young leaves, sold as
namul vegetable In China, it is
known as 软枣猕猴桃. This species...
-
aonori powder Yakisoba with
aonori powder In Korea,
parae is
eaten as a
namul vegetable. It is also used to make gim (dried
laver sheets). Parae-gamja-jeon...
