Namul is a traditional Korean side dish made by lightly boiling vegetables and seasoning them with ingredients like sesame oil, soy sauce, salt, and garlic. The word “namul” originally referred to edible grasses and leaves, but it has come to represent the seasoned vegetable dishes themselves.
In Korea, namul is a staple known as banchan (everyday side dishes) and you can always find multiple varieties stocked in family refrigerators.It’s said there were over 850 types of namul historically, with more than 200 still enjoyed today. Classic versions include mung bean sprouts (kongnamul), spinach, fernbrake, radish, and pumpkin, each reflecting the seasons and regions.
Namul has become popular in Japan as well, especially as a topping for bibimbap or served in small bowls at Korean restaurants and home tables. The mild flavor and balanced nutrition make it a well-loved side. Since it can be prepared simply by boiling, stir-frying, or tossing vegetables, it’s an easy and healthy addition to any meal.
This recipe uses just two main ingredients—spinach and eggs—making it both economical and colorful. It’s quick to prepare in a single frying pan: scramble the eggs, stir-fry the spinach, and toss them together with savory seasonings. The eggs mellow the flavor and make the spinach even more approachable.
5 minutes
Yuu
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 4 cup spinach , cut into 1 ½-inch-long pieces
- 2 eggs, beaten
- 2 tsp. sesame oil (for cooking)
- A1 tsp. soy sauce
- A1 tsp. chicken bouillon powder (or Korean chicken stock powder)
- A1 tsp. sesame oil
- A1/2 tsp. garlic paste
- AGround black pepper, to taste
- AToasted white sesame seeds, generous amount for topping
INSTRUCTIONS
- 1
Cut the roots off the spinach and roughly chop into ½-inch-long pieces. Beat the eggs in a bowl.
- 2
Heat 1 tsp. of sesame oil in a frying pan over medium heat. Pour in the beaten eggs and stir with chopsticks to scramble. Once cooked, transfer to a bowl.
- 3
In the same pan, add another 1 tsp. of sesame oil. Stir-fry the spinach until wilted, then transfer it to the bowl with the eggs.
- 4
Add all the ingredients from group A to the bowl (soy sauce, chicken bouillon, sesame oil, garlic paste, black pepper, and plenty of sesame seeds). Mix well to combine.
- 5
Serve and enjoy!
RecipeID
137
Tips & Notes
You can use a whole bunch of spinach (7 oz. / 200 g); if it tastes under-seasoned, adjust with a little more salt.
If you’re sensitive to saltiness, try adding a small pinch of sugar.
A 10-inch (26 cm) frying pan was used.
Keeps for 2–3 days in the refrigerator.
You can substitute spinach with other leafy greens like komatsuna (Japanese mustard spinach).
If preferred, you can boil the spinach instead of stir-frying it before combining with the seasoning.
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"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."