- 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...
-
sukjunamul (숙주나물)
refers to both the mung bean
sprouts themselves and the
namul (seasoned
vegetable dish) made from mung bean sprouts. Mung bean sprouts...
- 4
April 2013. "Naengi
namul (shepherd's
purse namul)". Sanchon.
Retrieved 4
April 2013.[permanent dead link] "Gogumasun
namul". Trifood.
Archived from...
- tofu is
added Flying fish roe
ssamjang (날치알 쌈장):
flying fish roe is
added Namul ssamjang (나물 쌈장):
various beans are
diced and
added River snail ssamjang...
-
fried chicken topped with
shredded raw daepa.
Dishes using silpa include pa-
namul (seasoned scallions), pa-jangguk (scallion beef-broth soup), and pa-ganghoe...
- 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...
- bap is
cooked rice. It is
served as a bowl of warm
white rice
topped with
namul (sautéed or
blanched seasoned vegetables) and go****ang (chili
pepper paste)...
-
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...
- kite-flying, Jwibulnori,
eating nuts (Bureom)
Bonfires (daljip taeugi) Ogok-bap,
namul, nuts
Korean Hanshi Festival 寒食節 or 寒食节 Cold Food
Festival Solar term Traditionally...
-
chili powder, plum syrup, sugar, and
toasted sesame seeds. mu-
namul – a type of
namul (seasoned
vegetable dish), made by stir-frying
julienned and lightly...
