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Explore the people, places, events, achievements, struggles and stories that shaped our journey.
Movements, leaders, victories and the continuing fight for equality.
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Meet the people whose lives, choices and achievements shaped the journey.
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Katherine Johnson’s mathematical calculations helped guide some of America’s most important early space missions while she confronted the racial and gender barriers faced by Black women in twentieth-century America.
MORE →Reflects the personal views, recollections, and perspective of the author, Mike Davis.
This is a personal recollection on the Move fire on May 13, 1985
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| Namul | |
 | |
| Korean name | |
|---|---|
| Hangul | 나물 |
| RR | namul |
| MR | namul |
| IPA | [na.mul] |
Namul (Korean: 나물) refers to either a variety of edible greens or leaves or seasoned herbal dishes made of them.[1] Wild greens are called san-namul (산나물; lit. 'mountain namul'), and spring vegetables are called bom-namul (봄나물; lit. 'spring namul'). On the day of Daeboreum, the first full moon of the year, Koreans eat boreum-namul (보름나물; lit. 'full moon namul') with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come.[2]
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| Korean cuisine 한국 요리 조선 료리 |
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For namul as a dish, virtually any type of vegetable, herb, or green can be used, and the ingredient includes roots, leaves, stems, seeds, sprouts, petals, and fruits. Some seaweeds and mushrooms, and even animal products such as beef tendons are also made into namuls. Although in most cases the vegetables (and non-vegetable namul ingredients) are blanched before being seasoned, the method of preparation can also vary; they may be served fresh (raw), boiled, fried, sautéed, fermented, dried, or steamed. Namul can be seasoned with salt, vinegar, sesame oil and perilla oil, regular soy sauce and soup soy sauce, doenjang (soybean paste), gochujang, and many other spices and condiments.
Namul are typically served as banchan (반찬; a side dish accompanying staples such as rice). It is possible to have more than one type of namul served as a banchan at a single meal. Each namul dish may be named depending on the main ingredients and the methods of preparation. For example, a seasoned chamnamul dish is most likely called chamnamul-muchim (참나물무침; lit. 'seasoned chamnamul'), since the name of the vegetable already contains the word "namul" in it. A namul dish made of raw radish is called musaengchae (무생채; lit. 'seasoned raw radish') since it is usually the namul dish made with cooked radish that is called munamul (radish namul).
Source: Wikipedia. Article content is retrieved live through the MediaWiki API.
Namul (Korean: 나물) refers to either a variety of edible greens or leaves or seasoned herbal dishes made of them. Wild greens are called san-namul (산나물; lit. 'mountain namul'), and spring vegetables are called bom-namul (봄나물; lit. 'spring namul'). On the day of Daeboreum, the first full moon of the year, Koreans eat boreum-namul (보름나물; lit. 'full moon namul') with five-grain rice. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come.
Bibimbap ( BEE-bim-bap; Korean: 비빔밥; lit. ''mixed rice''), sometimes romanised as bi bim bap or bi bim bop, is a Korean rice dish. It is served as a bowl of warm white rice topped with namul (sautéed or blanched seasoned vegetables) and gochujang (chili pepper paste). Egg and sliced meat (usually beef) are common additions, stirred together thoroughly just before eating. The term bibim means "mixing" and bap is cooked rice. South Korean cities such as Jeonju, Jinju, and Tongyeong are known for their versions of bibimbap.
Soup soy sauce or "guk-ganjang" (Korean: 국간장) is a type of Korean soy sauce (ganjang) made entirely of fermented soybeans (meju) and brine. It is also a byproduct of doenjang production. Both lighter and saltier than other Korean ganjang varieties, soup soy sauce is used mainly in guk (soup) and namul (a seasoned vegetable dish) in modern Korean cuisine.
Gujeolpan (Korean: 구절판) refers to either an elaborate Korean dish consisting of nine different foods assorted on a wooden plate with nine divided sections in an octagon shape or the plate itself. The name is composed of three hanja words: gu (구, "nine" ), jeol (절, "section"), and pan (판, "plate") in Korean. Foods are separated by color and ingredients, and comprise various namul (seasoned leaf vegetables), meats, mushrooms, and seafood items. In the center of the tray is a stack of small jeon (Korean style pancakes) made with wheat flour, which are called miljeonbyeong (밀전병). In addition to its use as a food platter used to serve many dishes of food at once, gujeolpan is also considered a decorative item. It is said to be a well-being food that looks beautiful, tastes good, and is nutritionally balanced.
Before the 1921 destruction of Tulsa’s Greenwood District, Black residents had created a remarkable center of business and community life. The district included stores, professional offices, entertainment venues and homes owned by Black citizens. Understanding Greenwood means learning what was built—not only what was burned.
MORE →The Greenwood District.