Namul refers to any seasoned vegetable side dish in Korea. The culture is known for having a vast collection of side dishes served with rice; the broader term is Banchan. To keep things interesting, because variety is the spice of life, below are two variations in making this dish: sesame and spicy.

This is a tasty adaptation of the famous street food dish, Taiwanese popcorn chicken with fried basil. Asian deep-fried foods have always seemed intimidating to make, but trust me; it is super easy with accessible ingredients.

This banchan, a Korean side dish, is inspired by kongnamul muchim, a simple soybean sprout recipe. Taking it to another level, I tosed the greens in a hot wok creating a smokey taste, complementing the nutty sesame oil.