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Namul Seasoning

Squeeze out moisture from blanched vegetables thoroughly — then season each vegetable individually with sesame oil, soy sauce, and garlic for optimal flavor

음식 예시 0개

The success of namul depends on moisture removal. Insufficient squeezing dilutes the seasoning. Each vegetable should be seasoned separately so each retains its distinct flavor in bibimbap or dosirak.

응용 예시

Once you know this: 1 bunch spinach + 1 tbsp sesame oil + 1 tbsp soy sauce + garlic → spinach namul. The same method works for bean sprouts, bracken fern, and bellflower root.

핵심 요소

핵심 원리

Remove excess moisture -> Maximize seasoning absorption.

핵심 단계

1Blanch in boiling salted water for 30 seconds to 2 minutes.
2Immediately rinse in cold water to set the color.
3Squeeze out all the excess water with both hands before adding the Korean radish.

기본 재료

Blanched vegetables (such as spinach, bean sprouts, and ferns).

주 양념

Sesame oil + soy sauce + minced garlic + salt.

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음식 예시

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