Namul is the name given to a wide variety of banchan, or side dishes, made from vegetables dressed in some type of seasoning or sauce in Korean cuisine. Namul is similar to salad in that it is primarily composed of vegetables, though most versions only include one vegetable in their preparation. Bean sprouts, spinach, squash, zucchini, eggplant, carrots, or beans are some of the vegetables that can be used, but the choice is entirely up to the cook. Fruits and root vegetables like potatoes can also be used to make namul. Although almost all dishes have a simple salad dressing-like sauce poured over top just before being served, the vegetables can be cooked in a variety of ways or left raw.
Because namul is frequently served as a side dish, the vegetables are usually prepared in a compact and easy-to-eat manner. They’re usually sliced into bite-size pieces or shredded or julienned. Although the dish usually only contains one vegetable, there are times when more than one can be used, or when multiple types of namul are plated and served together.
Depending on the recipe or the type of vegetable used, the way the vegetables are prepared when making namul can vary. They are sometimes left completely raw, and other times they are slowly roasted in an oven. Different recipes treat the vegetables in a variety of ways, including frying, deep frying, and even fermenting. The majority of recipes, however, call for the ingredients to be blanched.
Blanching is the process of immersing cut vegetables in boiling water for anywhere from 30 seconds to several minutes. When the ingredients are just barely cooked, they are removed from the boiling water and immediately placed in ice water to stop the cooking process. They are squeezed to remove any excess water and then dried before being dressed after they have cooled.
Although there is one simple, common sauce that is more popular than most others, the actual dressing used in namul varies widely. Soy sauce, garlic, ginger, and sesame oil make up the dressing. Rice vinegar, as well as sugar, can be added to the mix. The sauce is combined, poured over the vegetables, and tossed to coat everything. Because the sauce is the only flavoring in the dish, it’s easy to overpower the taste of the vegetables if you use too much of it or add too much of any one ingredient.