Chef Jeong-sun
Naengi-namul (Seasoned Shepherd's Purse)
The first wild green of spring, root and leaf blanched just long enough to soften, then dressed with doenjang and sesame so its field-earth bitterness still speaks.
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Chef Jeong-sun
Sukju-namul (Seasoned Mung Bean Sprouts)
A quiet banchan of pale mung bean sprouts, blanched for less than a minute and seasoned by hand so garlic, salt, and sesame sharpen the sprout instead of weighing it down.
Chef Jeong-sun
Cham-namul (Seasoned Korean Wild Parsley)
The gentlest spring namul, blanched for seconds and seasoned with restraint so the leaves stay fragrant, the stems keep a small bite, and nothing in the bowl shouts over the herb.
Chef Jeong-sun
Sigeumchi-namul (Seasoned Spinach)
Spinach blanched for fifteen seconds, squeezed just dry enough, and dressed by hand with soy, garlic, sesame oil, and sesame seeds so the green taste stays clear.
Chef Jeong-sun
Aehobak-namul (Seasoned Korean Zucchini)
Tender Korean summer zucchini softened gently in the pan with saeujeot for salt and depth, finished with sesame so the vegetable stays sweet, green, and plainly itself.
Chef Jeong-sun
Doraji-namul (Sautéed Bellflower Root)
Pale bellflower root softened by salt, rinsing, and a brief sauté, the white doraji namul that belongs beside rice and on the rite table.
Chef Jeong-sun
Gaji-namul (Seasoned Steamed Eggplant)
Soft summer eggplant torn by hand and seasoned while warm, a plain Korean banchan that depends on restraint: steam it gently, dress it lightly, and let the eggplant stay itself.
Chef Jeong-sun
Kkaennip-namul (Seasoned Perilla Leaves)
Young perilla leaves, softened briefly in salted water and finished in perilla oil, make a quiet banchan that tastes green, nutty, and faintly minty beside rice.
Chef Jeong-sun
Gosari-namul (Seasoned Bracken Fern)
Dried spring bracken brought back slowly with water, then seasoned with soy, perilla oil, and sesame until chewy and earthy, the quiet brown namul that steadies bibimbap and the jesa table.
Chef Jeong-sun
Yuchae-namul (Seasoned Rapeseed Greens)
Tender rapeseed greens from the cold edge of spring, blanched just until pliant and hand-seasoned with doenjang, garlic, and sesame so their faint sweetness still speaks.
Chef Jeong-sun
Mu-namul (Sautéed White Radish)
The quiet white radish banchan that turns sweet when cooked slowly, seasoned with restraint so the radish stays itself, tender, clear-edged, and ready for rice.
Chef Jeong-sun
Meowi-namul (Seasoned Butterbur)
Spring butterbur stems blanched until the bitterness bows but does not disappear, then sauteed with doenjang, garlic, perilla oil, and perilla powder into the banchan Koreans wait for.
Chef Jeong-sun
Kongnamul-muchim (Seasoned Soybean Sprouts)
A clean, nutty weeknight banchan of soybean sprouts boiled properly, drained while warm, and seasoned by hand so the crunch stays clear and the garlic does not take over.
Chef Jeong-sun
Gondre-namul (곤드레나물, Seasoned Gangwon Thistle)
Dried Gangwon thistle softened with patience, seasoned alone with soup soy sauce and perilla oil, then warmed gently until each strand turns tender, nutty, and still clearly itself.
Chef Jeong-sun
Dureup-namul (Blanched Angelica Shoots)
The first angelica shoots of spring, trimmed carefully, blanched stem-first, and served warm with chojang so their clean bitterness stays clear and alive.
Chef Jeong-sun
Minari-namul (Blanched Water Dropwort)
A spring namul of blanched minari, seasoned lightly with soup soy sauce and sesame so the herb stays green, crisp, and plainly itself beside rice.
Chef Jeong-sun
Bireum-namul (Seasoned Amaranth Greens)
Tender summer amaranth greens blanched for less than a minute, squeezed just enough, then dressed with doenjang, sesame, garlic, and restraint so the green still tastes like itself.
Chef Jeong-sun
Beoseot-namul (Seasoned Mushrooms)
A weeknight mushroom namul that needs no green, just careful tearing, a hot pan, and restrained soy-sesame seasoning so the mushrooms still taste like themselves.
Chef Jeong-sun
Torandae-namul (Seasoned Dried Taro Stems)
Dried taro stems soaked until the harshness leaves, boiled to a slippery-tender bite, then sauteed with perilla powder for a quiet namul that belongs beside five-grain rice.
Chef Jeong-sun
Chwinamul-muchim (Seasoned Aster Greens)
The king of spring mountain greens, blanched just until tender, squeezed dry, and dressed with doenjang and sesame so its clean bitterness still speaks.
Chef Jeong-sun
Siraegi-namul (Seasoned Dried Radish Greens)
Radish tops saved from the winter pantry, boiled until tender, peeled by hand, then sauteed with doenjang and perilla until they taste deep, earthy, and clean.
Chef Jeong-sun
Hobakgoji-namul (Seasoned Dried Squash)
Dried summer squash brought back to life in the pan, seasoned quietly with soy, garlic, sesame, and perilla oil until it turns sweet, chewy, and ready for rice.
Chef Jeong-sun
Wonchuri-namul (Seasoned Daylily Shoots)
A soft spring namul made from the youngest daylily shoots, blanched carefully for safety, rinsed clean, and seasoned lightly so their green sweetness stays clear.
Chef Jeong-sun
Bangpung-namul (Seasoned Coastal Hogfennel)
A bittersweet spring green from the southern shore, blanched just until pliant, then seasoned lightly so its clean coastal bitterness stays alive on the rice table.
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