Modeum Namul (v) Recipe

Prepare ingredients

Wash all vegetables. Trim spinach and separate large leaves. Rinse bean sprouts and drain. Julienne carrot, zucchini and slice cucumber (seed if watery). Clean and thinly slice shiitake. If using dried gosari, soak and boil according to package instructions then cut into 2–3 inch lengths.

Blanch spinach and bean sprouts

Bring a large pot of water to a rolling boil and add 2 tsp coarse sea salt. Working separately, blanch spinach for 20–30 seconds until wilted and bright green, then immediately plunge into an ice bath to stop cooking. Squeeze out excess water gently and roughly chop into 1–2 inch pieces. Next, blanch bean sprouts for 1 minute until tender-crisp, cool in ice bath, then drain thoroughly and remove tough roots if desired.

Spinach namul

Place the squeezed, chopped spinach in a bowl. Add 1/2 tsp minced garlic, 1 tbs soy sauce, 1 tbs toasted sesame oil, 1/4 tsp kosher salt (adjust to taste), and 1/2 tbsp toasted sesame seeds. Toss gently to combine, taste and adjust seasoning. Set aside.

Bean sprout namul

Combine drained bean sprouts in a bowl with 1/2 tsp minced garlic, 1 tbs toasted sesame oil, 1/2 tbs soy sauce, 1/4 tsp kosher salt, and 1/2 tbsp toasted sesame seeds. Mix gently and set aside.

Carrot namul

Heat 1 tbs neutral oil in a skillet over medium heat. Add julienned carrots and sauté 2–3 minutes until bright and just tender. Add 1/2 tsp minced garlic, 1/2 tbs soy sauce, 1/2 tbs toasted sesame oil, a pinch (1/8 tsp) sugar and 1/4 tsp salt. Stir for 30 seconds, remove from heat and sprinkle 1/2 tbsp toasted sesame seeds. Set aside to cool slightly.

Shiitake namul

In the same skillet, add another 1 tbs neutral oil over medium heat. Sauté sliced shiitake 3–4 minutes until softened and edges slightly browned. Season with 1 tbs soy sauce, 1/2 tbs toasted sesame oil, 1/2 tsp minced garlic and 1/8 tsp sugar. Cook 30 seconds more, then finish with 1/2 tbsp sesame seeds and set aside.

Zucchini namul

Heat 1 tbs neutral oil in a skillet. Add julienned zucchini, sauté 2 minutes until just tender but not mushy. Season with 1/2 tbs soy sauce, 1/2 tbs toasted sesame oil, 1/2 tsp minced garlic, 1/8 tsp salt and a pinch of black pepper. Remove from heat and sprinkle 1/2 tbsp toasted sesame seeds.

Cucumber namul

Combine thinly sliced cucumber with 1/2 tsp minced garlic, 1/2 tbs toasted sesame oil, 1/2 tbs soy sauce, 1 tsp rice vinegar (optional), a pinch of sugar and 1/8 tsp salt. Toss and let sit 5 minutes to soften slightly, then drain excess liquid and sprinkle 1/2 tbsp sesame seeds.

Gosari (fernbrake) namul

If using pre-cooked fernbrake, squeeze out excess liquid and sauté in 1 tbs neutral oil over medium heat for 2–3 minutes. Add 1/2 tbs soy sauce, 1/2 tbs toasted sesame oil, 1/2 tsp minced garlic and 1/8 tsp sugar. Cook 1 minute more, finish with 1/2 tbsp sesame seeds and set aside.

Arrange all prepared namul varieties on a large platter or in separate small bowls for a banchan presentation. Garnish each pile with a light sprinkle of toasted sesame seeds and sliced scallions. If serving as part of bibimbap or a shared platter, provide small tongs or spoons so diners can select portions.

Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat sautéed vegetables briefly in a skillet or serve chilled, depending on preference.