Modeum Namul Recipe

Trim and slice

Trim spinach stems if thick. Peel and julienne the carrot into matchsticks (about 1 cup). Slice cucumber thinly into half-moons and thinly slice shiitake stems and caps. Keep bean sprouts rinsed and drained. If using wakame, soak per package instructions, squeeze excess water and chop coarsely.

Blanch spinach

Bring a large pot with 4 cups water to a rolling boil. Add spinach and blanch for 20–30 seconds until wilted and bright green. Immediately transfer spinach to the ice bath (bowl of ice water) to stop cooking. Squeeze out excess water once cool and roughly chop into 2–3 inch lengths.

Blanch bean sprouts

In the same boiling water (briefly returned to a boil), add bean sprouts and blanch for 30–40 seconds until tender-crisp. Drain and plunge into ice bath to cool. Shake off excess water and pat dry.

Blanch mushrooms (optional)

If using fresh shiitake, blanch in the boiling water for 30–45 seconds just to soften, then shock in ice bath. Drain and slice if not already sliced.

Make dressing

In a small bowl combine 4 tbsp toasted sesame oil, 3 tbsp soy sauce, 2 tsp minced garlic, 1 tsp rice vinegar, 1/2 tsp sugar, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes (if using). Whisk until sugar dissolves and ingredients are homogenous. Taste and adjust salt or soy sauce as needed.

Season each vegetable separately

Divide the dressing into roughly four portions (about 1 tbsp each), reserving a little extra for the final toss. For each vegetable: place spinach in a bowl, add 1 portion dressing, 1/2 tbsp toasted sesame oil, 1/2 tbsp toasted sesame seeds, and 1/2 tbsp thinly sliced green onion. Toss gently to coat. Repeat for bean sprouts, carrot, cucumber, and mushrooms/wakame — each gets a portion of dressing, 1/2 tbsp sesame oil and a sprinkle of sesame seeds. This separate seasoning preserves individual flavors and textures as in traditional modeum namul (assorted namul).

Final assembly

On a platter or in a large bowl, arrange each seasoned vegetable in separate small piles or sections. Drizzle any reserved dressing over the whole assortment and sprinkle remaining sesame seeds and green onion over the top. Adjust seasoning to taste with a little more soy sauce or salt if needed.

Serve at room temperature or slightly chilled. Modeum namul is typically served as a collection of small side dishes to accompany rice and other mains. Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.