Crisp and Sweet Seasoned Spinach
Recipe for Delicious Seasoned Spinach Made with Fresh Seasonal Spinach, Perfect for a Healthy Side Dish!
Spinach is wonderfully sweet and delicious right now! Packed with vitamins, iron, and dietary fiber, this vibrant green vegetable is a fantastic ingredient for everyone. Rich in Vitamin C, spinach dishes are a healthy choice for boosting your energy. I find myself making spinach namul (seasoned spinach) two to three times a week – it’s that good! Let’s make a plate of crisp and flavorful seasoned spinach. The key to perfect spinach namul lies in the ‘blanching time’. When blanched just right to be crisp, a simple seasoning makes it incredibly delicious. This recipe is straightforward, so let’s get started!
Ingredients- 300g fresh spinach
- 2 Tbsp finely chopped scallions
Seasoning- 1 Tbsp Korean soup soy sauce (guk-ganjang)
- 1 Tbsp tuna extract (or other fish sauce/soy sauce)
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds (sesame powder)
- 1 Tbsp sesame oil
- 1 Tbsp Korean soup soy sauce (guk-ganjang)
- 1 Tbsp tuna extract (or other fish sauce/soy sauce)
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds (sesame powder)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
If you’ve bought a bunch of fresh spinach, spread it out on newspaper or a large plate and trim it carefully. The red root parts of spinach are packed with nutrients, but if they are too large, trim off any muddy or tough ends. If the roots are small, you can leave them as they are.
Step 2
If the spinach leaves are large, cut them into 2 to 4 pieces. If the roots are small, cutting them in half is sufficient. Rinse the trimmed spinach thoroughly in cold water, shaking it gently to remove any dirt. Soaking it briefly in water before rinsing also helps to wash away any residual pesticides, as they are water-soluble.
Step 3
Fill a pot with enough water to cover the spinach and bring it to a rolling boil. Add 1 tablespoon of coarse salt. Once the water is boiling, add the spinach, starting with the root ends. Gently press down with a spoon to submerge all the spinach leaves. Turn the spinach over to ensure even blanching, and cook for a very short time – less than 30 seconds to 1 minute. If you have less spinach, blanch for under 30 seconds to maintain its crispness. Adding salt not only makes the spinach a more vibrant green but also raises the boiling point of the water, allowing the spinach to cook faster and become tender yet crisp. The blanching time for greens can vary depending on the heat intensity and the amount of spinach. The most accurate way to check for doneness is to remove a strand and feel its texture or take a small bite.
Step 4
Immediately after blanching, drain the spinach and rinse it under cold running water to cool it down quickly. Once cooled, let it sit in cold water for a moment to enhance its crisp texture.
Step 5
Gently squeeze the excess water from the spinach with both hands. Be careful not to squeeze too hard, as this can make the spinach dry and lose its pleasant texture. Conversely, if you don’t squeeze enough, it will be watery, the seasoning might slide off, and the flavor can diminish quickly. Squeeze just enough so that a slight moistness remains, then gently fluff the spinach with your fingers.
Step 6
Place the squeezed spinach in a bowl. Add the seasoning ingredients: 1 tablespoon of Korean soup soy sauce, 1 tablespoon of tuna extract (or your preferred fish sauce/soy sauce), and 1 tablespoon of minced garlic.
Step 7
Add 2 tablespoons of chopped scallions, 1 tablespoon of toasted sesame seeds (sesame powder), and 1 tablespoon of sesame oil. If you’re using cold-pressed sesame oil, it will have a less intense color and a rich aroma.
Step 8
Now, gently toss and mix everything with your fingertips until the seasonings are well combined and evenly distributed throughout the spinach. Your delicious seasoned spinach is ready! If it tastes a bit bland, you can add a pinch of salt to adjust. Keep in mind that the seasoning might taste slightly saltier right after mixing but will mellow out as it sits.
Step 9
Serve the seasoned spinach in a nice dish. A final sprinkle of toasted sesame seeds on top makes it look even more appealing. (Sometimes, I even forget to add the sesame seeds while cooking, but it’s never too late to add them later if you remember!)
Step 10
The texture of seasoned spinach can vary greatly depending on how long it’s blanched. Adjust the blanching time based on the freshness and thickness of your spinach. For a softer texture, blanch a little longer; for a crispier texture, blanch for a shorter time. Experiment to find your perfect level of crispness.
Step 11
Spinach, once famously expensive (‘geumchi’), is now much more affordable and accessible. This versatile seasoned spinach dish is a healthy and delicious addition to any meal. Consider trying different preparation methods to keep your family’s meals exciting and nutritious!
