Common vegetarian banchan include Kongnamul Muchim (Seasoned Soybean Sprouts), Sigeumchi Namul (Seasoned Spinach), Oi Muchim (Spicy Cucumber Salad), Hobak Bokkeum, Sukju Namul (Seasoned Bean Sprouts).

It is usually popular in Korean cooking and often used as an herb in stew dishes, blanched lightly and seasoned as namul or used in making buchimgae or grilled savory pancakes. Another way to add ...