Mindeulle Muchim

민들레 무침 Mindeulle muchim is a somewhat spicy/sweet/sour salad like dish that is made from dandelion leaves and/or flower stems. Dandelions have long been used in Korean cuisine. The leaves and stems are used in soups or wild namul dishes, and with the root as a tea like beverage. They are high … Read more

Bean Sprouts for Ban Chan

숙주나물 (sukju-namul), 녹두나물 (nokdu-namul) A simple but tasty dish, crunchy mung or soy bean sprouts  are lightly blanched, then mixed with several seasonings. This is a common side dish in Korean restaurants, with many variations. Ingredients 1 lb fresh soy bean sprouts 2 green onion, chopped 1/2 small carrot, shredded 1 tsp … Read more

Gosari Namul (Brakken/Fernbrake/Fern Sprouts)

고사리 나물 Seasoned fern sprouts is a popular dish in Korea. They are served a part of a banchan array, rolled in kimbop, used in Bibimbap and more. Ingredients 6 ounces (liquid packed) or 2 ounces (dried) fern sprouts Seasoning Mix 2 teaspoons Soy Sauce 1/4 teaspoon sugar 1 medium Green Onion, … Read more

Gogumasun Namul

고구마순나물 Cooked Sweet Potato Stems Side dish made with the stems and leaves of the sweet potato. Servings: 4 Ingredients 1 bunch sweet-potato leaves 1 Teaspoon salt 3 to 4 cloves garlic 1 Tablespoon sesame oil 1 Teaspoon toasted sesame seeds   Procedure Preparation Sweet potato leaves: Separate the stems from the … Read more

Gochunip Namul – Seasoned Chili Pepper Leaves

고춧잎나물 Side dish made of chili pepper leaves that are blanched and seasoned. Koreans use many parts of plants that are usually are not eaten in western cuisine. This dish uses young chili plant stems and leaves to create a simple and tasty side dish. Ingredients 5 ounces gochunnip (chili leaves) Seasoning … Read more