Namul Muchim 나물 무침

Namul are referred to as edible leaves, roots, sprouts and stems that are typically blanched or sautéed as banchan. It's an excellent way to eat seasonally and a versatile dish that pairs well with a simple bowl of rice or as a bibimbap topping.

Ingredients

  • 1 lb soybean sprouts, mung bean sprouts, or Korean spinach (other namul may also be used)

  • 1 tbsp of A.G.E.D. Traditional Soy Sauce

  • 2 green onion finely chopped

  • 1 tbsp sesame oil

  • 1 tsp sesame seeds.

Directions

  • Bring a pot of water to a boil. Blanch clean leafy namul for 1 minute or 2-3 minutes for thicker sprout namul.

  • Let it cool on a drying rack for 10 mins, and gently squeeze out excess moisture.  

  • Finish with more sesame seeds and serve as a banchan or as a bibimbap topping.