For thousands of years, the center of Korean cuisine was bap and side dishes. Arirang TV's "Tales of Hansik" introduces the secrets of Korean cuisine, now attracting global attention as healthy slow food. - On the "Namul" episode of "Tales of Hansik," we explore the Korean namul cuisine derived from nature. - We discuss the history of namul, edible plants that are blanched, seasoned or stir-fried, as well as the various preparation methods and nutritional benefits of namul. - We take a closer look at the preparation methods of spring greens as well as the importance of natural seasoning. - Garden vegetables like cucumbers, eggplant, and squash in summer; roots and blossoms like radishes, balloon flowers, and mushrooms in autumn; and spinach and bean sprouts in winter! We look at the types of namul, the ways in which they’re prepared, their flavors, and their health benefits by season. - In addition, we also delve into the Daeboreum ritual of eating mugeun namul, made with dried radishes, pumpkin, and radish tops, and namul wraps, to gain insight into Korea’s namul culture.