Namul is a widely accepted term used to refer to Korean vegetable side dishes, which can include green leafy vegetables, starchy root varieties, sprouts, green beans, and occasionally even fruit. The ingredients are used in raw, pickled, fried, sautéed, blanched, or dry form.

They are usually seasoned with soy sauce, sesame oil, sesame seeds, vinegar, garlic, and occasionally the spicy red chili paste known as gochujang. The seasoning in all namul types is not overpowering, and the main characteristic is the fresh taste of the vegetables.

Namul belongs to a wider group of banchan dishes - traditional Korean sides served next to main courses. They usually come served on separate plates, creating a refreshing addition to meat-based meals. This highly versatile group of dishes represents a staple in Korean households and traditional Korean restaurants.

They are an irreplaceable accompaniment to barbecues and often come as a condiment in the mixed rice dish known as bibimbap.