Namul is the name of Korean style blanched veggies.
The boring supermarket version, all year round the same :
Boiled spinach, soy bean sprouts, zenmai fern and daikon radish.
Home-made version, in Spring.
So this time with Autumn produce :
I had suguna kabocha. I grated and steamed it, added only sesame oil and garlic.
Soy bean sprouts, steamed, with soy sauce, a little hot chili, garlic, sesame oil.
Konnyaku. I’ve added re-hydrated shiitake mushrooms. with soy sauce, a little hot chili, garlic, sesame oil. Let overnight.
Leafy radish. Blanched and refreshed the greens in cold water. Added garlic and sesame oil.
The 4 dishes :