Nutritious Spinach Side Dish (Sigeumchi Namul Muchim)
Nutritious Spinach Side Dish (Sigeumchi Namul Muchim)
How to Make Spinach Namul: Blanching and Seasoning Recipe
This recipe will guide you through making a delicious and nutritious spinach side dish, Sigeumchi Namul Muchim, using fresh, seasonal spinach. Incorporating namul (seasoned vegetables) is a great way to increase your vegetable intake. Spinach is particularly rich in beta-carotene and folate. When paired with sesame seeds, it helps reduce the absorption of oxalates found in spinach, while vitamin C from the spinach aids in the absorption of iron from sesame seeds. This guide provides detailed instructions, from blanching spinach perfectly to seasoning it for a tender and moist texture, making it easy even for beginners. Tips for preparing spinach for Kimbap are also included.
Main Ingredients- Blanched spinach 200g
- Chopped green onion 2 Tbsp
Seasoning Ingredients- Fish sauce 1 Tbsp
- Minced garlic 0.5 Tbsp
- Toasted sesame seeds 1 Tbsp
- Sesame oil 1 Tbsp
For Blanching Spinach- Coarse salt 1 Tbsp
- Fish sauce 1 Tbsp
- Minced garlic 0.5 Tbsp
- Toasted sesame seeds 1 Tbsp
- Sesame oil 1 Tbsp
For Blanching Spinach- Coarse salt 1 Tbsp
Cooking Instructions
Step 1
Spinach is one of those vegetables that becomes sweeter as the weather gets cooler, and its peak season is now, making it incredibly delicious. It’s packed with dietary fiber, which is great for dieting, and its current affordable price makes it a frequent purchase. Let’s make this delightful and healthy spinach side dish that we can enjoy often!
Step 2
To prepare the spinach, trim off the roots, leaving just a small portion attached. If the spinach bunches are large, cut them into four pieces; for smaller bunches, cut them in half. This ensures easy eating and even cooking.
Step 3
As with most namul dishes, the blanching process is crucial for achieving the best texture and flavor. Fill a pot with plenty of water, enough to generously cover the spinach, and add 1 tablespoon of coarse salt. Adding salt not only helps the water boil at a higher temperature, allowing the spinach to cook faster and retain its crispness while becoming tender, but it also enhances the vibrant green color by interacting with chlorophyll.
Step 4
Add the spinach to the boiling water, starting with the root ends. Gently press down with a spatula or spoon to submerge the leaves and stems evenly. Blanch for about 30 seconds, turning the spinach halfway through. Be careful not to overcook. Immediately remove the spinach from the boiling water and rinse it under cold running water to stop the cooking process and cool it down. If you’re unsure about the doneness, you can take out a strand to test its texture – blanch until it reaches your desired tenderness, then rinse in cold water.
Step 5
From the 200g of blanched spinach, I’ve set aside about 100g for Kimbap. It’s important to squeeze out as much water as possible from the spinach intended for Kimbap to prevent the rice from becoming soggy. Once squeezed, place this portion in a separate container. When making Kimbap, you can lightly re-season this spinach with a bit of sesame seeds and sesame oil.
Step 6
When squeezing the water out of the blanched spinach for the side dish, avoid wringing it out too dry, as this can make the namul feel tough and less moist. Gently press the spinach with both hands to retain a slight amount of moisture. This step is key to achieving a succulent, tender, and flavorful seasoned dish. To the remaining spinach (after setting aside the Kimbap portion), add 0.5 Tbsp minced garlic, 1 Tbsp fish sauce, 1 Tbsp toasted sesame seeds, and 1 Tbsp sesame oil. Gently toss and mix everything together with your hands until well combined.
Step 7
The spinach is now seasoned lightly, not too salty, and perfectly delicious. Transfer the seasoned spinach to a serving dish and sprinkle with toasted sesame seeds for a final touch. Enjoy your sweet and flavorful Sigeumchi Namul Muchim!
Step 8
This spinach side dish is wonderfully vibrant green, crisp, subtly sweet, and delicately seasoned. While it’s great as is, you can also use it in Kimbap. However, since green onions can sometimes make the Kimbap filling look less appealing, it’s best to use the spinach portion that was set aside earlier. This ensures a clean and beautiful presentation for your Kimbap.
Step 9
Spinach namul is an essential part of the traditional three-colored namul platter served during holidays. For ancestral rites or ceremonial occasions, it’s common to prepare it without garlic and green onions. I’ll be sharing recipes for the other two colored namul dishes soon, so stay tuned!
