In South Korea, one of the most popular side dishes is the bright green sigeumchi namul. People serve this healthy Korean spinach side dish at home for everyday meals, when gathering with family for holidays, and in restaurants. Often, you will rarely see a table without this traditional dish!
While I enjoy heavy and rich foods, I usually crave something light and refreshing during the warmer months of the year. This Korean seaweed salad recipe, known as miyeok namul, is the perfect side dish for those craving something that tastes fresh. Quick and easy to make, this healthy side dish gives strong flavors of the sea as well as a slightly nutty note from sesame oil.
Recently, I wrote about mung bean sprouts and their purpose in Korean food culture. The sprouts, named ‘sukju’ or ‘sukju-namul’ are a common ingredient in popular dishes such as bibimbap, mung bean pancakes, and some stews. Sukju-namul muchim is a popular Korean side dish salad served often in people’s households. Light and refreshing, it has a crispy and crunchy texture. Let’s learn how to make it here!