The Namul is one of the most popular and fundamental foods in the Korean meal. The taste of NAMUL depends mostly on the seasonings put on which the salt concentration is the prevailing element of them. The purpose of this study is to investigate the optimum salt concentration by sensory evaluation. The amount of each seasoning except salt was reviewed and used following many food preparation books published. Four different concentrations of salt were added to make different salt concentrations of Namuls. The results of the study are following: 1. By reviewing the related publishments, the amount of seasoning used in 300g of cooked Namul were 15.5g of welsh onion, 7.9g of garlic, 9.0g of sesame, and 11.5g of welsh onion, 7.0g of garlic, 6.0g of sesame oil, 3.3g of sesame, 13.9g of sugar, 10.6g of vinegar and 5.6g of red pepper were the main seasonings for 300g of raw Namul. 2. The optimum salt concentration of cooked Nanul was 1.412% and that of raw Namul was 1.368%. 3. The salt concentration had no effect on the texture within the salt concentrations ranges of 0.84% through 1.89% in Platycodon Namul, Radish Namul, Soybean sprouts Namul, Pumpkin Namul, Raw Radish Namlll, Raw Cucumber Namu1. 4. The more the amount of soy sauce increases, the more the palatability drops. Platycodon and Cucumber Namuls had preference of color when the amount of soy sauce added was 0.8%∼l.0% of the Namul. On the other hand, Spinach Namul had the preference up to 4.8% of the Namul. 5. The overall taste of cooked Namul was considered to be the test in the salt concentrations 1.223%∼l.513%, while that of raw Namul was considered to be best in 1.183%∼1.373% of salt concentration. 6. According to the sensory evaluation, there was a tendency that the overall taste of Namul is consistent with the preferance of saltiness in Namul.