Crisp and Fresh Seasoned Spinach
Easy Spinach Namul Recipe: From Blanching to Delicious Seasoning, Perfect for Holiday Feasts
Create a wonderfully crisp seasoned spinach dish with this recipe, perfect for any occasion! While spinach can be pricey, it’s an essential side dish for traditional Korean holidays. This recipe highlights the natural sweetness of spinach while adding a savory depth. It’s designed to be super simple, using common kitchen measurements like tablespoons, so anyone can achieve delicious results.
Ingredients- 200g Fresh Spinach
- 2 Tbsp Finely Minced Scallion
- 1 Tbsp Salt (for blanching)
- 1 Tbsp Tuna Extract (for umami)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Choosing Fresh Spinach: In-season spinach typically has thick roots and firm, large, dark green leaves. Out of season, the roots might be thinner and the leaves more delicate. Focus on freshness over perfect appearance.
Step 2
Preparing the Spinach: If the roots look fresh and clean, you can gently scrape them with a knife. Otherwise, trim off the very end of the roots if they seem thin or unappealing. Avoid trimming too much to preserve the volume.
Step 3
Washing Thoroughly: Rinse the prepared spinach multiple times under cold running water to remove any dirt or grit. Submerge it in water and swish it around gently, then drain it in a colander.
Step 4
Blanching – Adding Salt to Boiling Water: Fill a pot with enough water to generously cover the spinach and bring it to a rolling boil over high heat. Once boiling, stir in 1 tablespoon of salt to dissolve it, then add the spinach.
Step 5
Quick Blanch for Crispness: Spinach is very tender and can easily become mushy if overcooked. Once the spinach is in the boiling water, gently turn it over to ensure even cooking, and blanch for just 30 seconds. Immediately rinse it under cold water to stop the cooking process and retain its crisp texture. The blanching time can be adjusted based on the amount of spinach and the intensity of your heat. If you’re unsure if the spinach is cooked, pull out a strand and test its tenderness – it should still be slightly crisp. Then, quickly rinse in cold water.
Step 6
Squeezing Out Water – The Key to Texture and Flavor: The way you squeeze the water out significantly impacts the final dish. Squeezing too little will result in a watery, bland namul, while squeezing too hard will make it dry and crumbly. Gently hold the spinach in both hands and press down lightly to remove excess water, leaving it slightly moist. This ensures the flavors meld beautifully without becoming soggy.
Step 7
Seasoning – Adding Depth: While many namuls use soup soy sauce, this recipe uses tuna extract for a rich umami boost with the small amount of spinach. Combine the squeezed spinach with 2 tablespoons of minced scallion, 1 tablespoon of tuna extract, and 1 tablespoon of sesame oil. Mix well. (Tip: For ancestral rites or ancestral memorial services, omit the minced scallion and garlic when initially preparing. You can add them and re-season after the ceremony for a different flavor profile.)
Step 8
Final Seasoning and Adjustment: Add 1 tablespoon of toasted sesame seeds and gently toss everything together. Your delicious seasoned spinach is ready! This recipe aims for a lower sodium flavor, so it might taste a little light on salt. Feel free to add a pinch more salt if needed to reach your preferred taste.
Step 9
Plating: This quantity makes a lovely single serving. Transfer the seasoned spinach to a serving dish and sprinkle with a few more toasted sesame seeds for a beautiful presentation.
Step 10
Enjoying the Dish: Despite its price, this crisp and refreshing spinach namul is a treasured side dish, especially essential for holiday feasts as part of the traditional three-color namul. Make a batch using this recipe to bring health and deliciousness to your holiday table or any meal!
