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namul
''Namul'' is a general term for a Korean seasoned vegetable dish. The name of the dish may vary slightly depending on what vegetables are used and how they are prepared, but they will nonetheless still be a type of ''namul''.〔 (Namul ) at Doosan Encyclopedia〕
Virtually any type of vegetable, herb, or green can be used, and the dish include roots, leaves, stems, seeds, sprouts, petals, and fruits. They can be prepared as a single type of ''namul'', or they can be mixed. Although most of the vegetables are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), or boiled, fried, sautéed, fermented, dried, or steamed. Seasonings can also vary. ''Namul'' can be seasoned with salt, vinegar, sesame oil, and even ''gochujang'' (Korean red pepper paste). ''Namul'' are typically served as ''banchan'' (a side dish accompanying the main course). It is possible to have more than one type of ''namul'' served as a ''banchan'' at a single meal.〔 (Namul ) at Encyclopedia of Korean Culture〕
A few examples of ''namul'' include ''chwinamul'' (wild leafy plants), ''hobak namul'' (made from hobak, a Korean squash with green skin and orange flesh), ''shigeumchi'' (spinach), and ''kongnamul'' (soybean sprouts).
==Varieties==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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