재료(4인분)두릅300g, 패주 5개, 홍고추 2개(※초고추장: 고추장 3큰술, 설탕 1큰술, 식초 1큰술, 물 1큰술, 생강즙 1작은술) 조리법1. 두릅은 연한 것으로 골라 뿌리와 겉껍질을 벗겨내고 깨끗이 손질한다.2. 손질한 두릅은 끓는 물에 소금을
Tangpyeong-chae, Mung Bean Jelly Salad, 荡平菜, 蕩平菜, ところてんの和え物, 탕평채
Thinly-sliced mung bean muk (jelly) with sautéed beef, Korean parsley, egg garnish, and roasted dried laver. Featuring five different colors, this dish is also called cheongpomukmuchim (seasoned mung bean jelly).
Chwinamul, Wild Aster Salad, Aster Leaf Salad, 凉拌东风菜, 涼拌東風菜, チナムル, シラヤマギクのナムル, 취나물
An edible mountain plant, aster is fragrant and delicious. For this dish, it is parboiled to remove its bitter taste and then seasoned or stir-fried. It is also eaten in
Cham-namul, Short-fruit Pimpinella Salad, 凉拌茴芹, 涼拌茴芹, ヒカゲミツバゼリのナムル, 참나물
Short-fruit pimpinella parboiled in salt water, rinsed in cold water, and seasoned with a mixture of soy sauce or gochujang (red chili paste), chopped garlic and green onion, sesame seeds,
Ssukgan-namul-muchim, Crown Daisy Salad, 凉拌茼蒿, 涼拌茼蒿, 春菊のナムルの和え物, 쑥갓나물무침
Parboiled crown daisy mixed with soy sauce and sesame oil. Tofu may be added if one wishes. Crown daisy is especially favored for its pleasant fragrance. 茼蒿用开水焯一下，加入酱油和香油搅拌即可。味道略带香甜，也可根据个人的口味加入豆腐。 用熱水焯一下茼蒿，然後用醬油和香油等拌勻，可根據喜好放入豆腐。這道菜的特點是散發著茼蒿特有的香氣。 春菊を湯がき、カンジャンとごま油のたれで和える。好みにより豆腐を入れる場合もある。香ばしい香りがあるのが特徴。
Sigeumchi Namul, Seasoned Spinach, Spinach Salad, 凉拌菠菜, シグムチナムル, ホウレンソウナムル, ほうれん草のナムル, 시금치나물
Parboiled spinach seasoned with salt, chopped green onion and garlic, sesame oil, and sesame seeds. Spinach is used to make salads and as a filling for gimbap. 菠菜用开水焯一下，捞出挤干水分后，加入盐、葱末、蒜末、香油、芝麻盐搅拌即可。菠菜除了凉拌以外，还可用来做紫菜包饭。 把菠菜用熱水焯一下，再放入食鹽、蔥花和蒜末，以及香油拌勻。菠菜除了做成涼拌菜，也可以作為紫菜卷飯的食材。 熱湯で湯がいたほうれん草を、塩、みじん切りしたねぎとにんにく、ごま油、ごま塩で和えたもの。ナムルとしてもよく食べられるが、キンパプの材料としてもよく使われる。
Siraegi-namul, Dried Radish Leaf Salad, 凉拌干萝卜缨, 涼拌幹蘿蔔纓, 干し菜っ葉のナムル, 시래기나물
For this dish, boil siraegi (radish greens) that has been soaked in water overnight, drain, mix with soy sauce, chopped green onion, garlic, and sesame oil, and stir-fry in a
Sukju Namul, Seasoned Mung Bean Sprouts, Mung Bean Sprout Salad, 凉拌绿豆芽, 涼拌綠豆芽, スクチュナムル, もやしのナムル, 숙주나물
Mung bean sprouts parboiled in salt water and mixed with a variety of seasonings, including chopped green onion, garlic, salt, and sesame oil. 绿豆芽用盐水焯一下，捞出沥干水分后，加入葱、蒜,、盐、香油等调料搅拌均匀即可。绿豆芽是绿豆的嫩芽，可作为拌饭的材料，也是祭祀桌上常见的一道凉拌菜。 綠豆芽用熱鹽水焯一下，再放入蔥花、蒜末、食鹽和香油拌勻。綠豆芽是綠豆的嫩芽，可以拌飯吃。這道菜也作為祭祀用菜。 緑豆もやしの芽のナムル。もやしを茹でて水気をしっかり切った後、クッカンジャン、みじん切りにしたねぎとにんにくで味を調えて食べる。
Bireum-namul, Pigweed Salad, 凉拌苋菜, 涼拌莧菜, ヒユのナムル, 비름나물
Parboiled and squeeze-dried pigweed mixed with a mixture of soy sauce, doenjang (soybean paste), and gochujang (red chili paste). 苋菜用开水焯一下，捞出挤干水分后，根据个人的口味加入用酱油、大酱或辣椒酱调制的调味酱搅拌即可。 莧菜用熱水稍微焯一下，然後擠幹水分。可以根據喜好加入醬油、大醬、辣椒醬等調料拌勻。 さっと湯がいて水気を切ったヒユを、好みによってカンジャンベースのたれ、テンジャンベースのたれ、コチュジャンベースのたれでからめたナムル。
Minari-namul, Water Parsley Salad, 凉拌水芹, 涼拌水芹, セリのナムル, 미나리나물
Parboiled water parsley mixed with a variety of condiments. Fragrant and crunchy, water parsley is an excellent food for detoxing as it helps eliminate fine dust from the body. 水芹用开水焯一下，捞出沥干水分后，加入各种调料搅拌即可。水芹清热解毒，有助于排出微尘，而且味道十分鲜美爽口，口感极好。
