Spinach Namul: A Delicious Korean Side Dish with Sweet Winter Spinach
How to Make Spinach Namul: A Winter Delight with Southern Sea Spinach
Today, I’m serving up a delightful meal featuring freshly made spinach namul! While spinach is available year-round in supermarkets, the winter season, from November to March, is when it’s most nutritious and flavorful. I specifically chose ‘Namhae-cho,’ a type of spinach grown in the southern coastal regions, known for its subtly sweet taste, which is quite different from regular spinach. This recipe offers a simple yet incredibly flavorful way to enjoy this seasonal gem. Let’s get cooking!
Main Ingredients- 1 bunch fresh spinach
- 1 Tbsp coarse salt (for blanching)
- Water (for blanching)
Seasoning- 1/3 Tbsp coarse salt (for seasoning)
- 1/3 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds (adjust to taste)
- 1/3 Tbsp coarse salt (for seasoning)
- 1/3 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds (adjust to taste)
Cooking Instructions
Step 1
The first step to preparing spinach is all about the roots! They are packed with nutrients. Using a clean knife, gently scrape off any dirty or wilted parts of the root ends. Be careful not to trim away too much.
Step 2
Now, prepare the roots for easy eating. Make a cross-shaped cut on the root ends with your knife, or simply tear them into 2-3 pieces by hand. This helps the seasoning penetrate better.
Step 3
Time to blanch the spinach! Bring a generous amount of water to a boil in a pot and add 1 tablespoon of coarse salt. Once boiling, add the prepared spinach and blanch for just 30 seconds. Blanching for too long will result in mushy spinach and loss of nutrients, so timing is crucial!
Step 4
Immediately after blanching, rinse the spinach under cold running water, gently swishing it around to cool it down and remove any excess salt. This rinsing process also helps remove any remaining dirt. It’s a good idea to let the rinsed spinach sit in the water for a short while to ensure all soil is thoroughly washed away.
Step 5
Squeeze out as much water as possible from the clean spinach by hand. Excess water can make the namul taste bland. To the squeezed spinach, add 1/3 tablespoon of coarse salt for seasoning. It’s best to start with a smaller amount and adjust later to your preference.
Step 6
Next, add 1/3 tablespoon of minced garlic to enhance the flavor. The garlic aroma will elevate the taste of your spinach namul.
Step 7
Finally, add 1 tablespoon of sesame oil for a nutty richness and 1 tablespoon of toasted sesame seeds to boost the texture and aroma. For an even more intense sesame flavor, lightly crush the sesame seeds between your palms before adding them.
Step 8
Now, gently mix everything together with your hands, ‘jomul-jomul’ style, ensuring all the seasoning is evenly distributed. Be careful not to mash the spinach; a gentle toss will ensure a perfectly seasoned and delicious spinach namul!
