{"id":43,"date":"2007-11-12T21:44:08","date_gmt":"2007-11-13T04:44:08","guid":{"rendered":"http:\/\/theasiangrandmotherscookbook.wordpress.com\/2007\/11\/12\/namul-namul\/"},"modified":"2007-11-12T21:44:08","modified_gmt":"2007-11-13T04:44:08","slug":"namul-namul","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/namul-namul\/","title":{"rendered":"Namul, namul"},"content":{"rendered":"

\u00a0<\/p>\n

My friends tease me that I like to say words in pairs\u00a0…\u00a0it must be an Indonesian thing:\u00a0photo photo, jalan jalan\u00a0…\u00a0so yeah, I like the sound of namul, namul.<\/p>\n

So what’s namul you ask? Namul is a general term for a wide variety of Korean vegetable dishes.<\/p>\n

The vegetables\u00a0may vary, as well as preparation methods and seasonings, but they are all namul. Vegetables of all shapes and sizes can be\u00a0used–be they\u00a0herbs, roots, leaves, stems, seeds, sprouts, petals,\u00a0or fruits. Preparation methods and seasoning also run the gamut: the vegetables can be left raw, dried, saut\u00e9ed, blanched, or steamed; seasonings range\u00a0from garlic, salt, vinegar, sesame oil,\u00a0to\u00a0Korean red pepper paste (goch’ujang).<\/p>\n

 <\/p>\n

An assortment of namul\u00a0is typically served as\u00a0banchan–small side dishes–served alongside rice and the main course.\u00a0If you’ve ever been for Korean barbecue, you know what I mean! Examples of namul include chwinamul (wild leafy plants), shigeumchi (spinach), and kongnamul (soy bean sprouts.)<\/p>\n

 <\/p>\n

This namul recipe is a slight variation on a recipe given to me by Yangja Im, my friend Soyon Im’s aunt.<\/p>\n

<\/u><\/strong><\/p>\n

Hobak Namul (green and yellow zucchini thread salad)<\/u><\/strong><\/p>\n

<\/u><\/strong><\/p>\n

<\/p>\n

Hobak namul is Yangja’s favorite of all namul. (Hobak, I’ve read, is\u00a0actually a Korean squash which is round. Anyone have a picture?) Not only is it tasty but this is a colorful and elegant dish that complements any Korean meal.\u00a0This everyday dish has a\u00a0gentle and mild flavor that is especially calming with spicy food. Blanching is optional and is not necessary if the zucchini\u00a0and carrots are sliced thinly and if you prefer your vegetables crunchy. If preparing this dish in advance, she suggests adding the sesame oil right before serving to keep the colors bright and the flavor fresh.<\/p>\n

Time: 1 hour (from start to finish)
\nMakes: 4 servings<\/p>\n

4 medium zucchinis (2 green, 2 yellow), rinsed, dried, trimmed at both ends
\n1 large carrot, peeled
\n1 Korean hot green pepper or jalapeno (optional)
\n2 teaspoons salt, divided
\n1\/8 teaspoon white pepper to taste
\n2 teaspoons sugar
\n1\u00a0tablespoon sesame oil
\nJuice from 1\/2 large lemon
\n1\/2\u00a0teaspoon freshly grated ginger root (about 1-inch) [I like to peel\u00a0the root\u00a0by scraping\u00a0it off with a spoon before grating but it’s up to you]\nToasted sesame seeds (optional)<\/p>\n

Halve zucchinis. Discard seeds in the center with a spoon.<\/p>\n

\"DSC06019\"<\/a>\u00a0<\/p>\n

Using a shredder or a very sharp knife, slice the zucchini lengthwise as thinly as possible into threads. Thinly slice the carrot and green pepper to the same length as the zucchini.<\/p>\n

\"DSC06028\"<\/a><\/p>\n

Place zucchini in a colander, sprinkle with salt, and let stand 15 minutes. Wrap zucchini in a nonterry dish towel and gently wring out excess moisture. Do this\u00a02 or 3 times to\u00a0extract enough water from the zucchini yet not completely crush it. Repeat with carrot.<\/p>\n

Place vegetables in a medium bowl and fluff them up. Add white pepper and sugar. Mix well. Add salt to taste if desired. Add lemon juice, sesame oil, and ginger. Sprinkle with sesame seeds if using. Toss and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0 My friends tease me that I like to say words in pairs\u00a0…\u00a0it must be an Indonesian thing:\u00a0photo photo, jalan jalan\u00a0…\u00a0so yeah, I like the sound of namul, namul. So what’s namul you ask? Namul is a general term for a wide variety of Korean…<\/p>\n","protected":false},"author":1,"featured_media":1923,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[43,66,46],"tags":[65,779,67,68],"class_list":["post-43","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers-course","category-korean","category-salads","tag-hobaknamul","tag-korean","tag-namul","tag-zucchini"],"yoast_head":"\nNamul, namul - Pickles and Tea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/apa.si.edu\/picklesandtea\/namul-namul\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Namul, namul - Pickles and Tea\" \/>\n<meta property=\"og:description\" content=\"\u00a0 My friends tease me that I like to say words in pairs\u00a0…\u00a0it must be an Indonesian thing:\u00a0photo photo, jalan jalan\u00a0…\u00a0so yeah, I like the sound of namul, namul. 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Namul is a general term for a wide variety of Korean...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/apa.si.edu\/picklesandtea\/namul-namul\/\" \/>\n<meta property=\"og:site_name\" content=\"Pickles and Tea\" \/>\n<meta property=\"article:published_time\" content=\"2007-11-13T04:44:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2007\/11\/1994054522_fd7058ebb4.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"500\" \/>\n\t<meta property=\"og:image:height\" content=\"375\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Smithsonian Asian Pacific American Center\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@SmithsonianAPA\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Smithsonian Asian Pacific American Center\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Namul, namul - Pickles and Tea","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/apa.si.edu\/picklesandtea\/namul-namul\/","og_locale":"en_US","og_type":"article","og_title":"Namul, namul - Pickles and Tea","og_description":"\u00a0 My friends tease me that I like to say words in pairs\u00a0…\u00a0it must be an Indonesian thing:\u00a0photo photo, jalan jalan\u00a0…\u00a0so yeah, I like the sound of namul, namul. 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