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!