Magazine F Issue #16 : NAMUL
Magazine F Issue #16 : NAMUL
Magazine F Issue #16 : NAMUL
Magazine F Issue #16 : NAMUL
Magazine F Issue #16 : NAMUL
Magazine F Issue #16 : NAMUL
Magazine F Issue #16 : NAMUL
Magazine F Issue #16 : NAMUL
Magazine F Issue #16 : NAMUL
Magazine F Issue #16 : NAMUL
  • Load image into Gallery viewer, Magazine F Issue #16 : NAMUL
  • Load image into Gallery viewer, Magazine F Issue #16 : NAMUL
  • Load image into Gallery viewer, Magazine F Issue #16 : NAMUL
  • Load image into Gallery viewer, Magazine F Issue #16 : NAMUL
  • Load image into Gallery viewer, Magazine F Issue #16 : NAMUL
  • Load image into Gallery viewer, Magazine F Issue #16 : NAMUL
  • Load image into Gallery viewer, Magazine F Issue #16 : NAMUL
  • Load image into Gallery viewer, Magazine F Issue #16 : NAMUL
  • Load image into Gallery viewer, Magazine F Issue #16 : NAMUL
  • Load image into Gallery viewer, Magazine F Issue #16 : NAMUL

Magazine F Issue #16 : NAMUL

Regular price
€25.00 EUR
Sale price
€25.00 EUR
Regular price
Sold out
Unit price
per 
Tax included. Shipping calculated at checkout.

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.

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

© Magazine F