Fig. 3
From: Namul, the driving force behind health and high vegetable consumption in Korea
Types of namuls and common foods of each type. Namuls can be classified into sukchae or saengchae depending on whether the ingredients are cooked or not prior to being served. Sukchae can be further divided based on whether they use fresh raw vegetables or namuls that have been dried and stored, and recipes can vary based on personal preference and the nature of the ingredients. Individual recipes do not have separate names and are all encompassed by the general term “sukchae.” The picture on the right shows the most common dishes for each type of namuls. From top to bottom, the names of the foods are shredded white radish, seasoned bean sprouts, seasoned eggplant, seasoned young pumpkin, and seasoned bracken