Crisp and Fresh Spinach Namul Recipe
Easy Blanching for Delicious Spinach Namul with a Satisfying Crunch
Here’s a recipe for spinach namul, which I made after a long time and found to be fresh and delicious! I’m also sharing my method for blanching spinach, so please refer to it and enjoy making this tasty dish. This simple side dish is perfect with a bowl of rice!
Ingredients- 1 bunch Spinach (approx. 300g)
- 1/2 Tbsp Coarse Salt (for blanching)
- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1/2 Tbsp Minced Garlic
- A dash of Sesame Oil
- Salt (to taste)
- Sesame Seeds (ground or whole)
Cooking Instructions
Step 1
First, trim the spinach by removing any yellow or wilted leaves and carefully cleaning the roots to remove any dirt. Wash the spinach thoroughly under running water several times to ensure it’s clean and free of any debris. Place the washed spinach in a colander to allow excess water to drain naturally for a moment.
Step 2
Bring a pot of water to a rolling boil. Once boiling, add 1/2 tablespoon of coarse salt to the water. The salt helps maintain the vibrant green color of the spinach and neutralizes any potential bitterness. When the water is boiling vigorously, add the prepared spinach and blanch for exactly 20-30 seconds. Blanching for too long will make the spinach mushy and diminish its delightful texture, so aim to remove it as soon as its color turns a bright, vibrant green.
Step 3
As soon as the spinach is blanched, immediately transfer it to a bowl of ice-cold water or very cold running water to quickly cool it down. This shock in cold water is crucial for preserving its crisp texture and preventing it from becoming too soft. Once cooled, gently squeeze out as much water as possible from the spinach before placing it in a mixing bowl. Excess water can dilute the seasoning, so make sure to wring it out thoroughly. Now, add the minced garlic, soup soy sauce, sesame seeds, and sesame oil. Put on disposable gloves and gently mix the ingredients into the spinach with your hands, massaging it gently (‘jomeul-jomeul’). Taste the mixture and add more salt if needed to achieve your desired seasoning.
Step 4
It’s recommended to start with just 1 tablespoon of soup soy sauce and then adjust the saltiness with regular salt as needed. Soup soy sauce adds a wonderful umami depth, but using too much can darken the color and make the dish overly salty. Be gentle when mixing to avoid breaking the spinach strands; use your fingertips to ‘jomeul-jomeul’ it lightly. For an extra nutty flavor, I prefer using ground sesame seeds (‘kkaesogeum’) over whole sesame seeds for this namul, as they release a deeper aroma and taste when mixed into the vegetables.
