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Fig. 4 | Journal of Ethnic Foods

Fig. 4

From: Namul, the driving force behind health and high vegetable consumption in Korea

Fig. 4

Cooking methods for namuls. The type of namuls is determined by the type of ingredients and the cooking method employed. Saengchaes are prepared by adding seasoning to fresh vegetables, while sukchaes are made by adding seasoning after parboiling or stir-frying. Sukchaes can be made with fresh vegetables or those that have been stored and dried. When dried vegetables are prepared, they are first soaked in water, then parboiled or stir-fried, and seasoned. Because these dishes involve a cooking process, they all fall into the category of sukchaes and are also known as jinchae

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