The preparation methods for Myunginamul vary, including ways to serve it fresh, lightly dressed, or preserved in a soy-based brine for long-term storage.
- Myunginamul Muchim (명이 나물 무침): Blanched bear’s onion, lightly dressed with soy sauce and sesame oil.
- Myunginamul Geotjeori (명이 나물 겉절이): Fresh and raw — coated in a bright mix of gochugaru, sugar, fish sauce, and sesame seeds.
- Myunginamul Jangajji (명이 나물 장아찌): For long-keeping: the leaves are stacked and soaked in a soy-based brine (equal parts soy sauce, water, sugar, and vinegar). Bring the mixture to a boil, let it cool, and add the vinegar last. Stored well, it can last up to a year.
