What is the meaning of namul?

Namul (Korean: 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them.

What is Myeongi namul?

Sanmaneul 산마늘 Ramps are an early spring vegetable that grow wild in the Korean mountains, and also in the eastern part of North America. It’s also called myeongi namul (명이나물). They taste like a cross between a leek and garlic and have a strong, fresh taste that reminds me of springtime.

Is namul healthy?

Namuls are also rich in fiber and many phytochemicals, offering a number of health benefits. In an era where the world is grappling with the problem of excessive caloric intake, namuls have even greater value since they are low in calories while also very filling.

What is spring namul?

Share. It is the season of bom-namul (bom: spring / namul: wild edible plants), those delightfully bitter and sublimely herbaceous spring greens that grace Korean tables around this time of year.

What is the most famous dish in Korea?

Bulgogi is probably the most popular Korean dish, with thinly sliced meat that has a smoky-sweet flavor. You can enjoy it broiled, grilled, or stir-fried. The beef is usually accompanied with lettuce wraps and gochujang (spicy red pepper paste) for wrapping and spicing up the meat.

How do you rehydrate Gosari?

Cover with fresh cold water and let soak for at least 8 hours or overnight in a cool place, changing the water 2 or 3 times during the soaking. Taste the gosari: It should be soft. If it’s tough, boil it again in a fresh pot of water for about 30 minutes and then let it sit, covered, until soft.

What is Chajangmyun?

Chajang myun is another popular noodle dish enjoyed by many Asians. Chajang is the sauce made from black bean paste which gives its distinctive black color and myun means noodle. The final chajang sauce contains onion, meat and/or seafood, usually squid, shrimp, sea cucumber and others but never any fish ingredients.

What is Kimpitang?

Another local specialty is kimpitang (“Kimchi Pizza Tangsuyuk”), a dish of sweet and sour pork covered with tomato sauce, cheese and kimchi. Gongju is especially renowned for its chestnuts, which are also used to make makgeolli.

What is a typical Korean diet?

Traditional Korean foods focus heavily on fruit, soy, steamed vegetables, rice, fish and fermented foods such as kimchi, a cabbage-based dish thought to be a centerpiece of the Korean diet. The K-pop diet is also one that is characterized as minimally processed, as well as low in sugar and fat.

What does gosari look like?

Gosari is the immature frond (known as fiddlehead) of a bracken (aka fernbrake) which grows in the hills and mountains. It has a deep, earthy flavor with a chewy texture, which makes it an essential addition to dishes such as bibimbap and yukgaejang.