Fresh and Delicious Spinach Namul (Seasoned Spinach)
Fresh and Delicious Spinach Namul (Seasoned Spinach)
Easy 3-Step Spinach Namul Recipe
This recipe is for creating a perfectly seasoned spinach namul, ideal as a topping for bibimbap. It’s designed to be simple, quick, and retain the fresh, vibrant taste of spinach.
Ingredients- 1 bunch fresh spinach (approx. 300-400g)
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (or fish sauce)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Start by preparing your fresh spinach. Thoroughly wash the spinach under running water, paying attention to the root area to remove any dirt or grit. If the spinach is very sandy, rinse it multiple times. Trim off the very end of the root if it’s dirty or tough, or you can leave it if it’s clean and tender. Bring a pot of water to a rolling boil. Carefully add the spinach and blanch it for a very short time – just 15 seconds! Overcooking will make the spinach mushy and lose its crisp texture, so timing is crucial.
Step 2
Immediately after blanching, transfer the spinach to a bowl of ice-cold water to stop the cooking process and cool it down quickly. This shock in cold water helps to maintain the vibrant green color and preserves a delightful crispness. Once cooled, gently lift the spinach out of the water and squeeze out excess moisture with your hands. Avoid squeezing too hard, as this can break the spinach apart. Aim for a gentle squeeze to remove most of the water.
Step 3
Place the squeezed spinach in a mixing bowl. Add the minced garlic, soup soy sauce (or fish sauce for a slightly different savory note), and the fragrant sesame oil. Now, gently toss and mix everything together with your hands, ensuring the seasonings are evenly distributed throughout the spinach. Continue to gently mix until everything is well combined. Your delicious spinach namul is ready! It’s perfect for adding to bibimbap or enjoying as a simple side dish. For an extra touch, you can sprinkle some toasted sesame seeds on top.
