Kohng Namool
Editor's note: The recipe and introductory text below are excerpted from Eating Korean by Cecilia Hae-Jin Lee and are part of our story on Lunar New Year.
"Namool" is a word used to describe a certain group of greens, herbs, sprouts, and vegetables. It is also used to describe banchan made from these plants. Usually the vegetables are sautéed or steamed and mixed with a sesame oil and garlic-based seasoning. Salt is often used in place of soy sauce to preserve the natural color of the vegetable. Makes a pound of sprouts, enough for several meals.
