Sweet Spinach Namul (Spinach Salad)
Sweet Spinach Namul (Spinach Salad)
Honey-Sweet Winter Spinach Namul Recipe
This is a clean and refreshing spinach namul seasoned solely with fish sauce (fish sauce), highlighting the natural sweet and fresh flavors of the spinach. Savor the deep sweetness of winter spinach.
Ingredients- 1 bunch Pohang spinach (approx. 200-250g)
- 2 Tbsp sesame oil
- 3 Tbsp fish sauce
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare 1 bunch of fresh and sweet Pohang spinach. You can easily find spinach at the supermarket these days. Pohang spinach is particularly sweet, but regular field spinach will also be delicious. Gently brush off any dirt from the roots of the spinach.
Step 2
Keeping the spinach tied, trim off the red root ends. While this red part adds sweetness, it can sometimes harbor dirt or small stones, and some sources suggest it might contribute to kidney stones, so it’s recommended to remove it for a cleaner dish. After trimming the roots, rinse the spinach thoroughly under running water, gently rubbing between the leaves to clean it well.
Step 3
Boil a generous amount of water in a pot. Once the water is boiling, add about 1/2 teaspoon of salt and then add the spinach to blanch. Adding salt beforehand helps maintain the spinach’s vibrant color and a crisp texture.
Step 4
The spinach is perfectly blanched when you can gently press the stems with chopsticks and they yield easily. This usually takes about 1 to 1.5 minutes. Be careful not to overcook, as it will become mushy and lose its flavor. Immediately rinse the blanched spinach in cold water to stop the cooking process. Then, firmly squeeze out all the excess water by hand. Squeezing out the water well is crucial to prevent the namul from becoming watery and to allow the seasoning to penetrate properly.
Step 5
Place the squeezed spinach in a bowl and drizzle with 2 tablespoons of sesame oil. Sesame oil acts as a coating, making the spinach tender, and is believed to help prevent the absorption of oxalates present in spinach. Gently toss the spinach with your hands to coat it evenly with the sesame oil.
Step 6
Now, add 3 tablespoons of fish sauce and gently mix. It’s recommended to wear disposable sanitary gloves for hygiene rather than mixing with bare hands. While wearing gloves, gently toss the spinach to distribute the seasoning evenly. Fish sauce offers a richer umami flavor and a cleaner taste than soy sauce, making it ideal for enhancing the natural taste of spinach. (Tip: After watching a documentary about rigorous national hygiene standards in fish sauce production in Thailand, I personally prefer using Thai fish sauce.)
Step 7
Arrange the finished spinach namul attractively on a serving plate. Finally, sprinkle 1 tablespoon of toasted sesame seeds over the top for garnish. You don’t need minced garlic, sugar, soy sauce, or chopped green onions; this simple seasoning of spinach, sesame oil, fish sauce, and sesame seeds allows you to fully enjoy the naturally sweet and fresh taste of the spinach itself. Enjoy this delicious spinach namul that boasts a deep flavor with minimal ingredients!
