Nutrient-Rich! Soft Seasoned Spinach (Sigeumchi Namul Muchim) Golden Recipe
Spinach Namul Muchim Recipe: Simple, Delicious, and Healthy Side Dish
Let me share a recipe for a nutrient-packed spinach namul muchim! This simple side dish, made with fresh spinach and a savory dressing, is the perfect accompaniment to any meal and is sure to whet your appetite. With a few key tips, anyone can make delicious seasoned spinach.
Main Ingredients
- 250g fresh spinach (1 bunch)
- 1/4 stalk of green onion or the white part of a leek, finely chopped
Seasoning Ingredients
- 1/2 Tbsp soy sauce for soup (gukganjang)
- 1/2 Tbsp minced garlic
- 2 pinches of salt (for adjusting taste)
- 1 Tbsp toasted sesame oil
- 1 Tbsp sesame seeds, crushed (pre-crushed)
For Blanching Spinach (Optional)
- 1/2 Tbsp coarse salt
- 1/2 Tbsp soy sauce for soup (gukganjang)
- 1/2 Tbsp minced garlic
- 2 pinches of salt (for adjusting taste)
- 1 Tbsp toasted sesame oil
- 1 Tbsp sesame seeds, crushed (pre-crushed)
For Blanching Spinach (Optional)
- 1/2 Tbsp coarse salt
Cooking Instructions
Step 1
Prepare the fresh spinach. First, remove any yellow or wilted leaves. Trim the root ends slightly with a knife or clean them thoroughly. The root parts of spinach are rich in nutrients, so it’s recommended to clean them well and consume them along with the leaves for maximum nutritional benefit.
Step 2
Rinse the prepared spinach in a bowl under cold running water 2-3 times, gently swirling. If there’s a lot of dirt, soak it in water for a moment to loosen it, then rinse thoroughly until the water runs clear. Proper cleaning is crucial.
Step 3
Fill a pot with plenty of water (enough to fully submerge the spinach) and add 1/2 Tbsp of coarse salt. Bring to a rolling boil over high heat. Adding salt while boiling helps maintain the spinach’s vibrant green color and shortens the blanching time.
Step 4
Once the water is boiling rapidly, add all the washed spinach. Use chopsticks or tongs to gently turn the spinach over for even blanching, cooking for about 40-50 seconds. Overcooking spinach can make it mushy and destroy its nutrients, so a quick blanch is key. Just until it wilts slightly.
Step 5
Immediately transfer the blanched spinach to a bowl of cold water to stop the cooking process and cool it down. This helps retain its crisp texture. Before squeezing, hold a handful of spinach and gently press out the excess water, leaving about 20% moisture. If you squeeze too much, the seasoning won’t penetrate well, and the dish will be dry.
Step 6
Finely chop the white part of the green onion (or leek) you’ve prepared. Chopped green onion adds a wonderful aroma and flavor that complements the spinach beautifully.
Step 7
Place the squeezed spinach and the finely chopped green onion into a large bowl. If the spinach is clumped together, gently separate the strands with your hands.
Step 8
Now it’s time to add the delicious seasoning. Add 1/2 Tbsp soy sauce for soup (gukganjang), 1/2 Tbsp minced garlic, 2 pinches of salt, 1 Tbsp toasted sesame oil, and 1 Tbsp of the pre-crushed sesame seeds to the bowl. Using crushed sesame seeds will enhance the nutty flavor and aroma.
Step 9
Gently mix and toss everything together with your hands until the seasoning is evenly distributed. Be careful not to mash the spinach; a gentle motion is best for a tender result.
Step 10
Finally, taste the seasoned spinach and adjust the seasoning if needed by adding a little more salt. Adjusting with soy sauce for soup and salt will create a balanced and clean flavor. Your delicious Spinach Namul Muchim is ready!
