For Watercress Broth
340 g of cooked watercress broths, drained and rinsed
2 tablespoons of sesame oil
1/2 teaspoon finely chopped garlic
1/4 cup chopped scallions
1 tablespoon of crushed sesame seeds
2 tablespoons of soy sauce
2 tablespoons of Korean chili flakes (gochugaru)
Black pepper, to taste
For Spinach
1 bunch of fresh spinach leaves
1 tablespoon of sesame oil
1/2 teaspoon finely chopped garlic
2 tablespoons of chopped scallions
2 tablespoons of soy sauce
1 tablespoon of Korean chili flakes (gochugaru)
1 tablespoon of crushed sesame seeds
For Bean Sprouts
450 g of cooked bean sprouts, drained and rinsed
2 tablespoons of sesame oil
1/4 teaspoon finely chopped garlic
1/4 cup chopped scallions
1 tablespoon of soy sauce
2/3 teaspoon salt
1 tablespoon of crushed sesame seeds
1/4 teaspoon crushed Korean chili flakes (gochugaru)
For Watercress Broth
340 g of cooked watercress broths, drained and rinsed
2 tablespoons of sesame oil
1/2 teaspoon finely chopped garlic
1/4 cup chopped scallions
1 tablespoon of crushed sesame seeds
2 tablespoons of soy sauce
2 tablespoons of Korean chili flakes (gochugaru)
Black pepper, to taste
For Spinach
1 bunch of fresh spinach leaves
1 tablespoon of sesame oil
1/2 teaspoon finely chopped garlic
2 tablespoons of chopped scallions
2 tablespoons of soy sauce
1 tablespoon of Korean chili flakes (gochugaru)
1 tablespoon of crushed sesame seeds
For Bean Sprouts
450 g of cooked bean sprouts, drained and rinsed
2 tablespoons of sesame oil
1/4 teaspoon finely chopped garlic
1/4 cup chopped scallions
1 tablespoon of soy sauce
2/3 teaspoon salt
1 tablespoon of crushed sesame seeds
1/4 teaspoon crushed Korean chili flakes (gochugaru)
For Watercress Broth
Cut the watercress broths into small pieces
Heat a non-stick pan with sesame oil and stir-fry the watercress quickly
Wait until most of the liquid has evaporated, then add the garlic, scallions, soy sauce, Korean chili flakes, and salt
Stir well
Add the seasonings to the pan and continue stirring over high heat until all the liquid is absorbed
Serve immediately
For Spinach
Cook the spinach leaves in a pot with enough water and salt until wilted
Drain and rinse the spinach
Heat sesame oil in a pan, then add the cooked spinach and stir-fry well
Add the garlic, scallions, soy sauce, Korean chili flakes, and crushed sesame seeds
Stir well
Serve immediately
For Bean Sprouts
Rinse and drain the bean sprouts, then cut them into small pieces
Heat a non-stick pan with sesame oil and stir-fry the bean sprouts quickly, without stopping
Add the garlic, scallions, soy sauce, salt, crushed sesame seeds, and Korean chili flakes
Stir well
Serve immediately
Assembly of the dish
Arrange mounds of watercress, spinach, and bean sprouts on a plate or individual bowls
Namul can be served with any Korean meal
You can use the same preparation methods described here to make other types of vegetables.
