Super Simple & Healthy Side Dish: Perfect Spinach Namul Recipe
Nutritious Spinach Namul Made with Fresh Spinach! From Blanching to Seasoning, Revealing the Secret to Easy Spinach Salad
Spinach namul is a beloved staple on our tables! With this recipe, even beginners can whip up delicious seasoned spinach in no time. We’ll walk you through the best way to prepare fresh spinach, the secrets to perfect blanching, and a seasoning mix that brings out its fantastic flavor. Elevate your dinner tonight with healthy and tasty spinach namul!
Main Ingredients
- Fresh spinach 250g (about one bunch)
- Minced garlic 1 Tbsp (tablespoon)
- Sea salt 1 Tbsp (for blanching water)
- Soy sauce for soup 1 Tbsp
- Sesame oil 1 Tbsp (for fragrant aroma)
- Toasted sesame seeds or ground sesame seeds 1 Tbsp (for garnish)
Cooking Instructions
Step 1
First, prepare 250g of fresh spinach. If it comes in a bag or as a bunch, this is approximately one bunch.
Step 2
The root part of spinach can have a lot of dirt, so cleaning it thoroughly is key. Use a knife to gently trim off the root ends. Make sure to remove any remaining soil attached to the roots.
Step 3
After trimming the roots, cut the spinach into bite-sized pieces. Usually, cutting it in half or thirds is ideal, but you can cut it into quarters if you prefer smaller pieces.
Step 4
Rinse the prepared spinach thoroughly under running water multiple times. It’s important to wash it carefully to ensure no dirt or debris is left between the leaves.
Step 5
Now it’s time to blanch the spinach. Fill a pot with about 1 liter (approximately 5 cups) of water and add 1 tablespoon of sea salt. Blanching with salt helps to make the spinach color brighter and adds a subtle flavor.
Step 6
Once the water comes to a rolling boil, add all the prepared spinach. Gently press it down to ensure it’s submerged in the water.
Step 7
Spinach is a very delicate vegetable, so overcooking will make it mushy and less flavorful. Boil for exactly 30 seconds after the water returns to a boil! Once the time is up, immediately remove the spinach and rinse it under cold running water to stop the cooking process and cool it down.
Step 8
After rinsing the spinach in cold water, gently squeeze out excess water with your hands. Be careful not to squeeze too hard, as this can create a raw taste; removing just the right amount of water is a key technique.
Step 9
Place the squeezed spinach in a bowl. Add 1 tablespoon of minced garlic, 1 tablespoon of soy sauce for soup, 1 tablespoon of toasted sesame seeds, and 1 tablespoon of sesame oil. (*Tip: Using soy sauce and sesame seeds for seasoning rather than MSG-based salt enhances the savory flavor.) Gently mix everything together with your hands, ensuring the seasoning is evenly distributed. It’s important to mix gently so as not to break the spinach leaves.
Step 10
Voila! Your delicious spinach namul is ready. It makes a perfect side dish to enjoy with a warm bowl of rice.
