In March, namul dishes often occupy our table. The dishes’ refreshing flavor and aroma seem to awaken the body and mind that had been withdrawn during the winter. Namul food is rich in vitamins, minerals, and dietary fiber, and it is also used for medicinal purposes depending on the type. But if you eat it with a specific food or take a drug, you should carefully weigh its efficacy and side effects. This article will introduce the proper way of eating namul so that you can enjoy them in a healthy way.

Avoid Green Namul If You Take “This Medicine”

Green vegetables, such as mustard leaves, radish greens, chard, spinach, kale, and broccoli, are rich in vitamin K. Vitamin K is known to help prevent osteoporosis as it plays an important role in bone metabolism, such as assisting the absorption of calcium. Thus, it is good to consume green namul for bone health. Studies have shown that these vegetables also significantly lower mortality from cardiovascular disease and cancer. Since it acts as a natural blood coagulant, it also helps in hemostasis. On the other hand, if you have thrombosis, pulmonary embolism, atrial fibrillation, cerebral infarction, or if you have had heart valve surgery and are taking anticoagulants such as warfarin, these vegetables may interfere with the efficacy of the medicine. Moreover, you should be careful because eating these vegetables with angelica, licorice, onion, garlic, or ginger may increase the risk of bleeding. 

Namul That is Toxic If Eaten Raw

Since the ancient times, namul has served as a “’natural vitamin,” and is a type of food that easily fills a lack of nutrients. Vitamin C, a representative nutrient, is easily lost by heat when blanched or roasted so it is known that eating a raw form of namul can take the nutrients. However, there are some types of namul that adversely affect health when eaten raw, so be careful when ingesting them. An eggplant contains a toxin called solanine that interferes with the absorption of calcium in the body, so when eaten raw, side effects such as vomiting, stomach cramps, nausea, and diarrhea may occur. Representative spring greens, such as darae(actinidia) shoot, dureup(fatsia shoot), gosari(bracken), wonchuri(daylily), etc., contain trace amounts of toxins, so they must be soaked in boiling water to remove toxicity before cooking. In daylily, in particular, a toxic substance called colchicine becomes stronger as it grows, so only the young shoots should be eaten. Bracken should also be blanched in boiling water and then soaked in cold water for 12 hours, while the water must be changed several times. 

Namul That is More Beneficial When Stir-fried in Oil

Vegetables containing fat-soluble vitamins are more beneficial to health because they dissolve well in oil, increasing the absorption in the body. A typical example is the carotene component in carrots, bell peppers, and zucchini.

Carrots contain vitamin C oxidase, so it is better to cook them with other foods after heating them in oil to inhibit the enzyme's action first. If you stir-fry bell pepper too long, it may lose its crunchiness, so it is better to stir-fry it for a short time. Nasnin, which gives eggplant a purple color, is water-soluble, so if you blanch it in water for a long time, it will lose its nutrients, so it is better to stir-fry in oil and season it for consumption. Mushrooms are also rich in water-soluble vitamins, so it is better to eat them stir-fried in oil. 

Use as little salt as possible when seasoning namul to reduce nutrient destruction, and if you find the seasoning too bland, add perilla powder to add a fragrant aroma and flavor to make a more delicious namul side dish. Moreover, add a little vinegar when eating raw vegetables to enhance the original aroma and flavor of spring vegetables.