A Seasonal Delight! Fresh and Flavorful Spinach Namul Recipe
Easy Spinach Side Dish for Beginners / How to Make Delicious Spinach Namul
Spinach is delicious from autumn to spring, and winter spinach, in particular, boasts a delightful balance of slightly bitter and sweet flavors! Today, I’m sharing a recipe for the most basic yet incredibly tasty seasoned spinach, or ‘Sigeumchi Namul’. This recipe will add a touch of freshness and health to your dining table.
Main Ingredients- 1 bunch spinach (approx. 200-250g)
- 1 Tbsp coarse sea salt (for blanching spinach)
Seasoning Ingredients- 0.5 Tbsp soup soy sauce (adds umami and saltiness)
- 0.5 Tbsp minced garlic (garlic aroma helps mask any potential grassy flavor)
- 1 Tbsp perilla oil (for a rich, nutty aroma and flavor)
- 1 Tbsp sesame seeds (can substitute with whole sesame seeds if preferred)
- 1 pinch fine sea salt (for final taste adjustment, optional)
- 0.5 Tbsp soup soy sauce (adds umami and saltiness)
- 0.5 Tbsp minced garlic (garlic aroma helps mask any potential grassy flavor)
- 1 Tbsp perilla oil (for a rich, nutty aroma and flavor)
- 1 Tbsp sesame seeds (can substitute with whole sesame seeds if preferred)
- 1 pinch fine sea salt (for final taste adjustment, optional)
Cooking Instructions
Step 1
First, prepare your spinach and seasoning ingredients. Having everything washed and measured beforehand will make the cooking process much smoother.
Step 2
Preparing the spinach: Especially for small, red-rooted spinach varieties (like ‘Seomcho’), the roots are packed with nutrients and sweetness. Wash the red roots thoroughly under running water. Then, make a small cross-shaped incision at the tip of the roots. This helps the seasoning penetrate well and makes them easier to eat. If the spinach stems are long, cut them into 2-3 sections.
Step 3
Rinse the spinach several times under cold running water. It’s important to wash it thoroughly to remove any soil or debris. Pay special attention to cleaning the root area.
Step 4
Blanching the spinach: Bring a generous pot of water to a rolling boil, then add 1 tablespoon of coarse sea salt. Once the water is boiling vigorously, add the spinach root-side down first and blanch for about 15-20 seconds. Then, submerge the entire bunch and blanch for just about 1 minute. Be careful not to overcook, as this can make the spinach mushy and reduce its nutrients. Immediately remove the blanched spinach and rinse it under cold water to stop the cooking process and cool it down. This technique helps retain the spinach’s crisp texture.
Step 5
Squeezing the water out: Gently grasp the blanched spinach with both hands and squeeze out excess water. Avoid squeezing too hard, as this can release a ‘green’ smell; a moderate squeeze is best. Place the squeezed spinach directly into a mixing bowl.
Step 6
Adding and mixing the seasoning: Add the soup soy sauce, minced garlic, perilla oil, and sesame seeds to the bowl with the spinach. Finally, add a pinch of fine sea salt to adjust the overall seasoning. (Note: Using regular soy sauce instead of soup soy sauce may result in a darker color.)
Step 7
Gently mix: Use your fingers to gently toss and mix the spinach, ensuring the seasoning is evenly distributed without breaking the leaves. The key is to mix softly. Your delicious Spinach Namul is now complete! Enjoy it with a warm bowl of rice.
