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Namul () refers to either a variety of edible greens or leaves or seasoned herbal dishes made of them. Wild greens are called san-namul (), and spring vegetables are called bom-namul (). On the day of Daeboreum, the first full moon of the Korean calendar, Koreans eat boreum-namul () with ogok-bap. It is believed that boreum namuls eaten in winter help one to withstand the heat of the summer to come.
Namul are typically served as banchan (; 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 (), since the name of the vegetable already contains the word "namul" in it. A namul dish made of raw Korean radish is called musaengchae () since it is usually the namul dish made with cooked radish that is called munamul (radish namul).
File:Paraemuchim (seasoned parae) (Monostroma nitidum).jpg| Parae-namul File:Korean cuisine-Pyogo namul-01.jpg| Pyogo-namul File:Sigeumchinamul (seasoned spinach side dish).jpg| Sigeumchi-namul File:Korean cuisine-Sukjunamul-01.jpg| Sukjunamul File:Sebalnamul (Spergularia marina).jpg| Sebalnamul File:Totmuchim (tot with tofu and doenjang).jpg| Tot-namul File:Ssukgat-namul.jpg| Ssukgat-namul File:Korean food-Bibim ssambap ingredient-01.jpg|Various namuls for bibimbap File:Korea-Sokcho-Sanchae jeongsik-Namul-01.jpg| Sanchae table d'hôte
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