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Namul

NAMUL, No. 16

Namul is as much a method of preparation, and even a concept, as an ingredient. Typically made of a variety of greens and vegetables, Namul varies by season, occasion and availability.

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MAGAZINE F: NAMUL, TABLE OF CONTENTS

INTRO

ORIGIN

NAMUL TOUR

Three namul production regions with widely different landscapes, foods, and culture

ENCYCLOPEDIA OF NAMUL

Basic information on how to trim and store all the popular and rare varieties

CALENDAR

A calendar of harvest seasons for a range of namul

ACADEMIC MANUAL

History of these greens that are deeply rooted in Korean food culture, along with ways to manage the tastes and flavors of namul

F CUT

Humble beauty residing in each and every leaf of namul

INTERVIEW

Joseph Lidgerwood : Chef of Evett, introduces free-minded and experimental dishes using Korean food ingredients

Taehwan Ryu: Owner-chef of Ryunique and Pigeel, puts his knowledge of local food ingredients acquired through travel to the test in new dishes

ON THE TABLE

Fine-dining restaurants reinterpret the value of namul with creative recipes

ONE GOOD MEAL

The dining tables of three individuals highlight seeing the value in seasonal foods

INTERVIEW

Haseulram Song: Owner of Mamaleemarket, treats each Korean side dish as a main dish or tapa

RETAIL

Diversified namul markets from a startup to a traditional market

MOVEMENT

Small organizations leading new trends in food culture

MARKET

A list of namul products by category

REFERENCES

Books and videos recommended by the experts featured in F

DICTIONARY

INDEX

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Description

Namul represents an aspect of Korean food culture in which environmental characteristics, such as seasons and regional landscapes— in other words, the energy of nature—are consumed as a whole. Namul contains both universal and specific characteristics as a food ingredient as a variety of greens grown in mountains or fields are cooked in diverse ways. The spectrum of regional namul cultures is so wide and varied that it cannot be explained away neatly as a common tradition or vegetarianism. MAGAZINE F: NAMUL attempts to look into namul across various languages by meeting fine dining chefs who explore seasonal ingredients, food researchers who explore the history behind these dishes, and people who explore changing seasons through their meals.

Namul refers to wild edible plants foraged from fields and mountains or to seasoned herbal dishes. Although these edible plants are also found in neighboring countries like Japan and China, no place has cooked with namul for as long as Korea. An excellent side dish to steamed rice, these greens are an exciting addition to stews and even desserts. The montane Korean terrain naturally gave way to a culture of feasting on namul, with spring namul becoming an iconic Korean vegetable-based food staple that stands second only to kimchi. Today, local varieties like go-sa-ri bracken from Jeju-do Island, cham-du-reup fatsia shoots and nun-gae-seung-ma goatsbeard from Gangwon-do Province, and bang-pung namul coastal hog fennel from the coastal areas of Uljin, Gyeongsangbuk-do Province, are growing in popularity as a way to explore regional cuisines and bring foraged ingredients to the table.

I think that, for a chef, ingredients are a language, and each one is a word. The more you know about an ingredient, the larger a vocabulary you have. Namul is the most ideal ingredient to show the season on the plate.
 
Taehwan Ryu, Owner-chef of Ryunique and Pigeel
I think that first there is an understanding about the flow of nature and knowledge about how the ingredient in front of you got here.I can see that vegetables in season are different even as I prepare to cook. They have an energy and a flavor that they cannot have in other seasons.
Youngmin Lee, CEO of Sabujak

Pairs nicely with Magazine F: KIMCHI and Magazine F: RICE

Additional information

Weight 400 g
Dimensions 9.5 × 6.75 × 0.75 in
Publisher

JOH
Pages

148
Size

6.69 X 9.45in

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