Simple Spinach Namul
Everyday Side Dish: Super Easy Spinach Namul Recipe
Spinach is wonderfully sweet and delicious these days, especially winter spinach which I find to be the best. Lightly blanched spinach namul, seasoned with soy sauce for soup and sesame oil, is incredibly tasty. It’s a perfect side dish!
Main Ingredients- 1 bunch Spinach (approx. 300g)
- 1/4 stalk Green Onion (white part only, approx. 20g)
Cooking Instructions
Step 1
Winter spinach is in season and wonderfully sweet. First, thoroughly wash the spinach, removing any dirt from the roots. Trim off any yellow or wilted leaves. If the roots are very thick, you can cut them in half.
Step 2
Bring about 1 liter of water to a boil in a pot. Once boiling, add 1/2 Tbsp of coarse sea salt. Add the cleaned spinach and blanch for about 20-30 seconds, just until it wilts slightly. Stirring just once quickly ensures the spinach retains its crisp texture.
Step 3
Immediately transfer the blanched spinach to a bowl of ice-cold water to shock it. Rinsing quickly in cold water helps preserve the vibrant green color and crisp texture. Squeeze out all excess water. Be careful not to overcook, as it will become mushy and lose its appeal.
Step 4
Once squeezed dry, cut the spinach into bite-sized pieces (about 4-5 cm long). Place the spinach in a mixing bowl. Add 1/2 Tbsp of minced garlic and the finely chopped green onion.
Step 5
Add the seasoning ingredients: 1/3 tsp of Oligodang (adjust sweetness to your preference) and 1 Tbsp of soy sauce for soup. Gently mix and massage the ingredients into the spinach with your hands until well combined. Spinach namul tastes best when seasoned slightly on the saltier side, as the flavor will balance out when served. Adjust the seasoning with more soy sauce if needed.
Step 6
Finally, add 1 Tbsp of sesame oil and 1/2 Tbsp of toasted sesame seeds. Gently mix again until everything is well combined. Your delicious and simple spinach namul is ready! Enjoy this healthy and flavorful dish.
