My cookery school focuses on Japanese recipes, but from time to time I like to explore neighbouring flavours.
Namul vs Ohitashi – Similar yet different side dishes from Korea and Japan!
- Namul (Korean): Lightly blanched or sautéed vegetables seasoned with sesame oil, garlic, salt, and sometimes chili. It’s flavourful, aromatic, and often includes a variety of vegetables served cold or at room temperature.
- Ohitashi (Japanese): Vegetables (often spinach) are blanched and marinated briefly in a light dashi-based broth, then served with toppings like bonito flakes or sesame seeds. It’s delicate, subtle, and umami-rich.
🧂 Key difference:
Namul uses oil and garlic for bolder flavour, while Ohitashi relies on dashi and soy sauce for subtle umami.
Today’s recipe is a Korean-style side dish called moyashi namul, made with crunchy bean sprouts. Here is how to make it – very easy!
Moyashi Namul
A Korean-style side dish made with crunchy bean sprouts. It’s flavourful and aromatic.
Ingredients
- 200 g bean sprouts
- 2 tsp sesame oil
- a pinch of salt
- a little soy sauce (optional)
- a little grated garlic
Instructions
- Place the bean sprouts in a microwave-safe bowl. Cover loosely with a microwave-safe plate and microwave for about 2 minutes at 600W.
- Drain off any excess liquid thoroughly.
- Add the sesame oil, a pinch of salt, a little soy sauce (optional) and a little grated garlic. Mix well.
