Grandma’s Fresh Spinach Namul (Seasoned Spinach)
Super Simple and Healthy Side Dish! Easy Spinach Namul Recipe
I’ve made a delicious seasoned spinach side dish using fresh spinach grown by my grandmother. Today, I’m sharing this simple and nutritious spinach recipe with you!
Ingredients- 350g fresh spinach (trimmed)
- 15g Korean leek (about 2-3 stalks)
- 1 Tbsp coarse sea salt (for blanching)
- 1 Tbsp minced garlic
- 1.5 Tbsp soup soy sauce (adjust to taste)
- 1-2 tsp sesame oil
- A pinch of toasted sesame seeds or sesame powder
Cooking Instructions
Step 1
Hello everyone! Today, I’m going to show you how to make a simple and delicious spinach namul using the fresh spinach my grandmother grows. You’ll need 350g of fresh spinach, 15g of Korean leek, and for the seasoning: 1 Tbsp minced garlic, 1.5 Tbsp soup soy sauce, a little sesame oil, some sesame seeds, and 1 Tbsp coarse sea salt for blanching.
Step 2
The first step in making spinach namul is to blanch the spinach. Bring about 1 liter of water to a rolling boil in a pot. Once boiling, add 1 tablespoon of coarse sea salt. Adding coarse salt helps to brighten the spinach’s color and aids in removing any impurities.
Step 3
When the water is boiling and the salt has dissolved, carefully add the prepared spinach. Make sure to trim any muddy parts from the root ends and handle the leaves gently to avoid bruising. Submerge the spinach in the boiling water.
Step 4
It’s crucial to only blanch the spinach until it just wilts. This typically takes about 40 seconds to 1 minute. Be careful not to over-blanch, as this can diminish the spinach’s crisp texture and nutrients!
Step 5
Immediately after blanching, remove the spinach from the hot water and plunge it into a bowl of cold water. This rapid cooling process stops the cooking, preserves the vibrant green color, and keeps the spinach looking fresh and appetizing.
Step 6
Once cooled, gently squeeze the spinach with your hands to remove excess water. Avoid squeezing too tightly, as this can release a ‘raw’ smell. If the spinach stems are thick, you can chop them into bite-sized pieces (about 5cm) to ensure the seasoning is evenly distributed and enhances the flavor.
Step 7
Finely chop the Korean leeks. Adding leeks will provide a fragrant aroma to the spinach namul. If you don’t have Korean leeks, you can finely mince the white parts of a regular leek.
Step 8
Now, let’s start seasoning the spinach namul! Place the squeezed spinach and chopped leeks into a large bowl. Add 1.5 tablespoons of soup soy sauce. As an option, you can start with 1 tablespoon and add more later after tasting.
Step 9
Next, add 1 tablespoon of minced garlic. The pungent aroma of garlic will beautifully complement the subtle flavor of the spinach.
Step 10
Add the chopped Korean leeks you prepared earlier. Their fresh fragrance will blend wonderfully with the spinach.
Step 11
Now, gently mix everything together with your hands. Massage the ingredients gently to ensure the seasoning is evenly distributed throughout the spinach. Taste and if it needs more saltiness, add a tiny bit more soup soy sauce. (I added about 0.5 Tbsp more in the end).
Step 12
We’re in the final stages! Drizzle 1-2 swirls of sesame oil to add a rich aroma. Be mindful not to use too much sesame oil, as it can overpower the natural flavor of the spinach.
Step 13
Finally, sprinkle some toasted sesame seeds or sesame powder for a nutty finish. Rubbing the sesame seeds between your palms before adding them will release a more intense nutty flavor.
Step 14
And there you have it – Grandma’s homemade, healthy, and delicious spinach namul is ready! It’s a simple yet incredibly satisfying side dish that will make any meal special.