Spinach Namul (Seasoned Spinach)
Spinach Namul (Seasoned Spinach)
A Day of Banchan Making: Our Family’s 4 Types of Vegetable Side Dishes
On banchan making day, here are our family’s 4 types of vegetable side dishes. This set includes Korean spinach salad, bottle gourd side dish, radish side dish, and stir-fried eggplant, offering a healthy and delicious addition to any meal.
Bottle Gourd (Bak) Namul Ingredients- 300g bottle gourd
- 2 red chilies
- 3 Tbsp anchovy sauce (myeolchi aekjeot)
- 1/2 cup broth (or rice water)
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of sesame seeds
Spinach Namul Ingredients- 150g spinach
- 2 Tbsp soy sauce for soup (or anchovy sauce)
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- Sesame seeds
- A pinch of coarse salt (for blanching spinach)
Radish Namul Ingredients- 250g radish
- Radish greens (optional)
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- Sesame seeds
- A pinch of salt (for seasoning)
- 1 Tbsp cooking oil
Stir-fried Eggplant Ingredients- 3 eggplants (medium size)
- 1/2 cup broth (or water)
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- Sesame seeds
- A pinch of salt (to taste)
- 150g spinach
- 2 Tbsp soy sauce for soup (or anchovy sauce)
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- Sesame seeds
- A pinch of coarse salt (for blanching spinach)
Radish Namul Ingredients- 250g radish
- Radish greens (optional)
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- Sesame seeds
- A pinch of salt (for seasoning)
- 1 Tbsp cooking oil
Stir-fried Eggplant Ingredients- 3 eggplants (medium size)
- 1/2 cup broth (or water)
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- Sesame seeds
- A pinch of salt (to taste)
- 3 eggplants (medium size)
- 1/2 cup broth (or water)
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- Sesame seeds
- A pinch of salt (to taste)
Cooking Instructions
Step 1
Let’s start with the bottle gourd namul. Peel the bottle gourd, remove the seeds, and cut it into bite-sized pieces. Thinly slice the red chilies on an angle for garnish. Heat cooking oil in a pan, add minced garlic, and sauté until fragrant. Then, add the cut bottle gourd and stir-fry together.
Step 2
Once the bottle gourd becomes slightly translucent, pour in 1/2 cup of broth (or rice water). Cover the pan and cook over medium heat until the bottle gourd is tender, about 5-7 minutes.
Step 3
When the bottle gourd is cooked through, add the sliced red chilies and stir-fry for another 1-2 minutes. This adds color and a slight crispness.
Step 4
Just before turning off the heat, drizzle in 1 Tbsp of sesame oil and sprinkle with sesame seeds for a nutty aroma.
Step 5
Mix everything gently. Your delicious bottle gourd namul is now ready. Transfer it to a serving dish.
Step 6
Now, let’s make the refreshing spinach namul. Bring a pot of water to a boil and add 1/2 Tbsp of coarse salt. Add the spinach and blanch it for a very short time, about 30 seconds to 1 minute. Be careful not to overcook, or it will become mushy.
Step 7
Drain the blanched spinach and rinse it under cold water to cool it down. Squeeze out excess water thoroughly with your hands. Cut the spinach into 2-3 pieces, each about 5-7 cm long.
Step 8
In a bowl, combine the prepared spinach with 2 Tbsp of soup soy sauce (or anchovy sauce), 1/2 Tbsp minced garlic, 1 Tbsp sesame oil, and a pinch of sesame seeds. Gently mix and season. Taste and add a little more salt if needed.
Step 9
Gently toss to ensure the seasonings are evenly distributed. Serve attractively in a dish. Your fresh spinach namul is complete.
Step 10
Next is the mild radish namul. Wash the radish, peel it, and julienne it into 3-5 cm lengths. If you have radish greens, wash them thoroughly and chop them into 2-3 cm pieces.
Step 11
Heat 1 Tbsp of cooking oil in a pan. Sauté minced garlic until fragrant, then add the julienned radish. Season with salt and stir-fry until the radish begins to turn translucent.
Step 12
Once the radish is partially cooked, add the chopped radish greens (if using) and stir-fry together. Continue to cook for another 2-3 minutes until the greens are wilted.
Step 13
Finally, add 1 Tbsp of sesame oil and a pinch of sesame seeds. Mix well to combine.
Step 14
Your savory radish namul is ready. Serve it alongside the other side dishes.
Step 15
Last but not least, the tender stir-fried eggplant. Wash the eggplants, trim the tops, and slice them diagonally about 0.7 cm thick. Soaking the sliced eggplant in lightly salted water (1 cup water to 1/2 tsp salt) for 5 minutes can reduce bitterness and help release moisture.
Step 16
After soaking, drain the eggplant slices in a colander. Let excess water drip off; you don’t need to squeeze them dry.
Step 17
Heat 1 Tbsp of cooking oil in a pan, add minced garlic, and sauté until fragrant. Add the drained eggplant slices and stir-fry until they become tender.
Step 18
As the eggplant turns translucent and starts to cook, add 1/2 cup of broth (or water) and stir-fry quickly. The eggplant will absorb the liquid, becoming moist.
Step 19
When the liquid has mostly evaporated, add 2 Tbsp of anchovy sauce and stir-fry to coat the eggplant evenly. The anchovy sauce adds a rich umami flavor.
Step 20
Taste and add a pinch of salt if needed to adjust the seasoning. Turn off the heat, then stir in 1 Tbsp of sesame oil and a pinch of sesame seeds to finish. (If using red chilies, add them at this stage.)
Step 21
Fragrant stir-fried eggplant is now complete. Serve it with the other namul dishes to create a bountiful Korean side dish spread. Enjoy your meal!
