Today’s post is going to be about food!  I recently had a craving for namul (나물) and decided to write a post about the different kinds of namul (나물) out there.  At this point you might be wondering what namul (나물) is.  Namul (나물) is a generic term for a marinated vegetable or plant dish.  Namuls (나물) are usually served as banchan (반찬) or side dishes.  A Korean meal can consist of several namul (나물) consumed with a bowl of rice.

My favorite namul (나물) so far is miyok muchim (미역 무침).  Miyok muchim (미역 무침) is a dish of seaweed with vinegar, salt, and some processed crab fish.  Miyok (미역) means seaweed while muchim (무침) means marinated mixture.  You can also add some cucumber and shrimp to the mix as well.

Chiwi namul (취나물) is a type of namul that has been stir-fried and seasoned with seasame seeds, garlic and soy sauce.  Chiwi namul (취나물) is a type of Korean spinach.  Eating spinach isn’t really my thing, but somehow chiwi namul (취나물) tastes so good that I can overlook the fact that it’s spinach.

Lastly, there’s doraji namul (도라지 나물).  Doraji namul (도라지 나물) is a type of root from a flower that has been boiled until the roots turn soft.  Sometimes red pepper paste is added to make it spicy.  The best thing about doraji namul (도라지 나물) is that it’s really healthy.  Other than food, doraji (도라지 ) is used in many eastern medicines.

There are many other types of namul (나물).  However these three are my favorite!  Maybe somewhere down the line I’ll write another post on namul (나물).  Until then.  Take care everyone!