Crispy and Healthy Spinach Namul (Seasoned Spinach)
Flavorful and Nutritious Spinach Namul: A Versatile Side Dish for Everything from Banchan to Kimbap and Bibimbap!
Introducing my husband’s favorite healthy spinach namul recipe! It boasts a wonderfully crisp texture and fresh taste, making it an excellent banchan (side dish). It’s also incredibly versatile, perfect as a filling for kimbap or an addition to bibimbap. I’ll guide you through each step with detailed, easy-to-follow instructions, even for beginners. Enjoy this fresh and delicious spinach namul!
Main Ingredients
- 2 bunches fresh spinach
- 1 stalk white part of leek
- 2 cloves garlic
Seasoning Ingredients
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1/2 tsp salt
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1/2 tsp salt
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, wash the spinach thoroughly. It’s important to rinse it under running water, paying attention to the roots, to remove any dirt or debris. You can trim the very ends of the roots if you prefer, or leave them on – they contain many nutrients!
Step 2
Bring about 1 liter of water to a rolling boil in a pot, and add 1 tablespoon of salt. Adding salt to boiling water helps maintain the vibrant green color of the spinach.
Step 3
Once the water is boiling, add the cleaned spinach and blanch it for precisely 30 seconds. Avoid overcooking, as this will make the spinach mushy.
Step 4
Quickly remove the blanched spinach from the boiling water and plunge it into cold water to cool down. This step is crucial for retaining its crisp texture.
Step 5
Gently squeeze out excess water from the spinach with your hands. Squeezing out enough water will prevent the namul from becoming watery after seasoning and allow the flavors to meld better. Be careful not to squeeze too hard, as this can break the spinach leaves.
Step 6
In a bowl, combine the squeezed spinach with 1 tablespoon of soy sauce for soup, 1 tablespoon of minced garlic, 1 tablespoon of sesame oil, finely chopped white part of the leek, and 1/2 teaspoon of salt. Gently toss and mix with your hands until all the ingredients are evenly distributed and coated.
Step 7
Finally, sprinkle 1 tablespoon of toasted sesame seeds on top. This adds a lovely nutty aroma and flavor. For an even more intense sesame flavor, lightly crush the seeds before adding them.
Step 8
There you have it – delicious spinach namul ready to be enjoyed! It’s wonderful served with warm rice or used in various other dishes.
