2 Intro 8 Letter from F 12 OriginNamul seen in the context of Korea¡¯s vegetable culture16 Namul TourThree namul production regions with widely different landscapes, foods, and culture50 Encyclopedia of NamulBasic information on how to trim and store all the popular and rare varieties56 CalendarA calendar of harvest seasons for a range of namul58 Academic ManualHistory of these greens that are deeply rooted in Korean food culture, along with ways to manage the tastes and flavors of namul72 F CutHumble beauty residing in each and every leaf of namul82 Interview82 Joseph LidgerwoodJoseph Lidgerwood, chef of Evett, introduces free-minded and experimental dishes using Korean food ingredients88 Taehwan RyuTaehwan Ryu, owner-chef of Ryunique and Pigeel, puts his knowledge of local food ingredients acquired through travel to the test in new dishes92 On the TableFine-dining restaurants reinterpret the value of namul with creative recipes104 One Good MealThe dining tables of three individuals highlight seeing the value in seasonal foods110 Interview110 Haseulram SongHaseulram Song, owner of Mamaleemarket, treats each Korean side dish as a main dish or tapa114 RetailDiversified namul markets from a startup to a traditional market128 MovementSmall organizations leading new trends in food culture134 MarketA list of namul products by category144 ReferencesBooks and videos recommended by the experts featured in F146 Dictionary147 Index

¡á About the PublishersBaeminBaemin is a food-tech company, founded in June 2010, by owner Bongjin Kim. With over 3 billion downloads, it is considered Korea¡¯s number one delivery app that leads the food delivery industry under the mission of ¡°Good Food Wherever You Want¡±. It now plans to expand its multi food-tech company in creating unique businesses like Baemin Riders, Baemin-Chan, and Baemin-Sanghwe.Magazine BMagazine B is an ad-free monthly publication that dedicates each issue to one well-balanced brand unearthed from around the globe. The magazine introduces the brand¡¯s hidden stories, as well as its sensibility and culture, and is an easy but also serious read for anyone with an interest in brands.¡á About the IssueNamul 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.