Namul, or Namool, is the Korean term for all edible plants, or the dishes made from them. Many of them are used as banchan , or side dishes, or are used as toppings for other dishes.

Categories: Dish Vegetable
Characteristic of: Korean cuisine
Subcategories: Aehobakkr-ro Aehobak namulkr-ro Bak-namulkr-ro Bangpungkr-ro Bireumkr-ro Buhsut namulkr-ro Chamchwikr-ro Chamnamulkr-ro Chwinamulkr-ro Coastal hogfennel Cucuzzait Dallaekr-ro Dolnamulkr-ro Edible amaranth Gomchwikr-ro Gondrekr-ro Gosali namulkr-ro Gwangdaenamulkr-ro Kongnamulkr-ro Mung bean sprout Myeongikr-ro Padeudeuknamulkr-ro Samnamulkr-ro Sebalnamulkr-ro Shigumchi namulkr-ro Soybean sprout Sukjunamulkr-ro Usannamulkr-ro Yunpannamulkr-ro Yunpannamulajaebikr-ro
Also known as:
Wikidata ID: Q1062144
Wikipedia title: Namul
References:
Wikipedia article: Namul
Eating Korean; Lee, Cecilia Hae-Jin, 2005
Inbound Links
Bangpung
Chamchwi
Chamnamul
Chrysanthemum
Deulkkae-garu
Gaji
Perilla
Ssukgat


Unlinked Mentions
Aehobak namul
Bak-namul
Buhsut namul
Doraji
Gosali namul
Gujeolpan
Shigumchi namul
Sukjunamul
Tteok

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