Korean Namul-Style Sesame Dressing (나물 양념)
Namul is the Korean tradition of seasoned vegetables — a banchan staple. Built on sesame oil, soy sauce, garlic, and toasted sesame seeds.
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Toasted sesame oil | 60 ml |
| Soy sauce (Korean ganjang or Japanese koikuchi) | 40 ml |
| Garlic, finely minced or grated | 15 g |
| Toasted sesame seeds | 15 g |
| Fine sea salt | 3 g |
| Sugar | 5 g |
| Rice vinegar | 15 ml |
| Water or dashida stock | 30 ml |
| Neutral oil | 40 ml |
Spicy variant (add to above): 10 g gochugaru + 15 g gochujang
Method
- Toast sesame seeds in a dry pan until fragrant and golden.
- Combine soy sauce, sugar, rice vinegar, and water. Stir to dissolve.
- Add sesame oil and neutral oil. Whisk.
- Add minced garlic and sesame seeds.
- For spicy variant: whisk in gochugaru and gochujang until smooth.
Notes
Perilla oil (deulgireum) can replace half the sesame oil for a more distinctly Korean flavour.
Pairs with: Blanched greens, bean sprouts, gosari.
Sources:
- Koreatown by Deuki Hong & Matt Rodbard
- My Korea by Hooni Kim