Salads & starters
Namul (Korean seasoned vegetables)
Korean cuisine. Namul refers to vegetables that are blanched and then seasoned with sesame oil, garlic and salt, served cold or at room temperature alongside rice. Crunchy, fragrant and light, it accompanies every Korean meal.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Nutrition facts
85 kcal per serving
- Protein
- 3.3 g
- Carbohydrates
- 6.4 g
- of which sugars
- 3.6 g
- Fat
- 4.4 g
- Fiber
- 3.7 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Wash the spinach and the soybean sprouts, then blanch them separately for one to two minutes in salted boiling water.
- Drain them, squeezing well to remove the water, then roughly chop the spinach.
- Cut the carrot into fine julienne and the spring onion into thin pieces.
- In a bowl, mix the crushed garlic, sesame oil, soy sauce and a pinch of salt.
- Add the vegetables and gently mix with your hands to coat them well.
- Sprinkle with toasted sesame seeds and serve fresh or at room temperature.
Variations and tips
Spicy version. Add a teaspoon of gochugaru to the seasoning mixture for a more fiery namul.
Making do with what you can find. Replace the soybean sprouts with mung beans or blanched green beans if sprouted seeds are unavailable.
More ideas
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Middle Eastern
French
Lebanese
French
Chinese
American
French
Original Ecomely recipe.