Magazine F Issue 16 (Namul) is available now on loremnotipsum.com. Namul is as much a method of preparation, and even a concept, as an ingredient. Typically made of a variety of greens and vegetables, Namul varies by season, occasion and availability.
Namul represents an aspect of Korean food culture in which environmental characteristics, such as seasons and regional landscapes— in other words, the energy of nature—are consumed as a whole. Namul contains both universal and specific characteristics as a food ingredient as a variety of greens grown in mountains or fields are cooked in diverse ways. The spectrum of regional namul cultures is so wide and varied that it cannot be explained away neatly as a common tradition or vegetarianism. MAGAZINE F: NAMUL attempts to look into namul across various languages by meeting fine dining chefs who explore seasonal ingredients, food researchers who explore the history behind these dishes, and people who explore changing seasons through their meals.
Namul refers to wild edible plants foraged from fields and mountains or to seasoned herbal dishes. Although these edible plants are also found in neighboring countries like Japan and China, no place has cooked with namul for as long as Korea. An excellent side dish to steamed rice, these greens are an exciting addition to stews and even desserts. The montane Korean terrain naturally gave way to a culture of feasting on namul, with spring namul becoming an iconic Korean vegetable-based food staple that stands second only to kimchi. Today, local varieties like go-sa-ri bracken from Jeju-do Island, cham-du-reup fatsia shoots and nun-gae-seung-ma goatsbeard from Gangwon-do Province, and bang-pung namul coastal hog fennel from the coastal areas of Uljin, Gyeongsangbuk-do Province, are growing in popularity as a way to explore regional cuisines and bring foraged ingredients to the table.
Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time. Magazine B’s sister publication, Magazine F enriches your experience with everyday ingredients. Each issue explores how an ingredient is grown, prepared, and shared in different cultures around the world, through in-depth interviews, inspiring stories, and beautiful photos.
Three namul production regions with widely different landscapes, foods, and culture
ENCYCLOPEDIA OF NAMUL
Basic information on how to trim and store all the popular and rare varieties
A calendar of harvest seasons for a range of namul
History of these greens that are deeply rooted in Korean food culture, along with ways to manage the tastes and flavors of namul
Humble beauty residing in each and every leaf of namul
Joseph Lidgerwood: Chef of Evett, introduces free-minded and experimental dishes using Korean food ingredients
Taehwan Ryu: Owner-chef of Ryunique and Pigeel, puts his knowledge of local food ingredients acquired through travel to the test in new dishes
ON THE TABLE
Fine-dining restaurants reinterpret the value of namul with creative recipes
ONE GOOD MEAL
The dining tables of three individuals highlight seeing the value in seasonal foods
Haseulram Song: Owner of Mamaleemarket, treats each Korean side dish as a main dish or tapa
Diversified namul markets from a startup to a traditional market
Small organizations leading new trends in food culture
A list of namul products by category
Books and videos recommended by the experts featured in F
Details: Magazine F – Issue 16 (Namul)
148 pages, 24 x 16 cm, English edition