Bibimbap-Style Namul Salad
A composed banchan-inspired salad of individually seasoned vegetables — spinach, bean sprouts, carrots, and zucchini — arranged in a bowl over short-grain rice or served as a stand-alone platter. The dish draws directly from Korean home cooking codified by Maangchi and brought to Western restaurant kitchens by David Chang at Momofuku Noodle Bar, where namul vegetables became a signature side. Each vegetable is blanched or sautéed separately and dressed while warm so it fully absorbs the sesame and garlic seasoning.
Ingredients (serves 4)
| Ingredient | Amount |
|---|---|
| Baby spinach | 200 g |
| Bean sprouts (soybean) | 200 g |
| Carrots, julienned | 2 medium |
| Zucchini, julienned | 1 medium |
| Garlic, minced | 3 cloves |
| Toasted sesame oil | 3 tbsp |
| Toasted sesame seeds | 2 tbsp |
| Soy sauce | 1 tbsp |
| Gochugaru (Korean chilli flakes) | 1 tsp |
| Salt | to taste |
| Neutral oil | 1 tbsp |
| Cooked short-grain rice (optional) | 600 g |
| A fried egg per portion (optional) | 4 |
Method
- Bring a large pot of salted water to the boil. Blanch spinach for 30 seconds, transfer to ice water, squeeze dry, and place in a bowl. Toss with 1 tsp sesame oil, a pinch of salt, and half the minced garlic. Set aside.
- Blanch bean sprouts for 2 minutes; drain, cool, and dress with 1 tsp sesame oil, soy sauce, and a pinch of salt. Set aside.
- In a frying pan over medium-high heat, warm the neutral oil. Sauté julienned carrot with a pinch of salt for 2–3 minutes until just tender. Remove and toss with ½ tsp sesame oil and gochugaru.
- In the same pan, sauté zucchini with remaining garlic and a pinch of salt for 2 minutes. Toss with ½ tsp sesame oil.
- Whisk together the Korean namul dressing: remaining sesame oil, sesame seeds, a touch more soy sauce, and salt to taste.
- Arrange all four vegetables in separate mounds on a large platter or individual bowls (over rice if using). Drizzle with the dressing and scatter remaining sesame seeds. Top with a fried egg if desired, and serve immediately — or allow to cool to room temperature for a composed salad plate.
Notes
- Prepare each vegetable separately; the distinct seasoning of each component is the essence of namul.
- Gochujang (1 tbsp) can be stirred into the dressing for a spicier, creamier version closer to the full bibimbap sauce.
- Add sliced shiitake mushrooms sautéed in garlic butter as a fifth component.
- Leftovers keep 2 days refrigerated; re-dress lightly with sesame oil before serving.
Dressing: Korean-Namul-Sesame-Dressing