Savory Spinach Namul with Doenjang: An Easy and Delicious Side Dish Recipe
Healthy and Delicious Spinach Seasoned with Doenjang
Perfect for when you have a lack of appetite! Introducing an easy and delicious recipe for spinach seasoned with doenjang (fermented soybean paste). This classic Korean side dish boasts a wonderful harmony of fresh spinach and savory doenjang, making it a true rice thief. We’ve included detailed steps and helpful tips so anyone can follow along easily. Give it a try!
Main Ingredients- 1 bunch spinach (fresh spinach like Pohang초, pre-cleaned if possible)
For Blanching Spinach- Water (plenty)
- 0.3 Tbsp salt (approx. 1/3 Tablespoon)
Spinach Seasoning- 1 Tbsp Doenjang (approx. 1 Tablespoon, adjust according to your doenjang’s saltiness)
- 0.5 Tbsp minced garlic (approx. 1/2 Tablespoon)
- 1 Tbsp sesame oil (approx. 1 Tablespoon)
- 0.5 Tbsp toasted sesame seeds (approx. 1/2 Tablespoon, for added nuttiness)
- Water (plenty)
- 0.3 Tbsp salt (approx. 1/3 Tablespoon)
Spinach Seasoning- 1 Tbsp Doenjang (approx. 1 Tablespoon, adjust according to your doenjang’s saltiness)
- 0.5 Tbsp minced garlic (approx. 1/2 Tablespoon)
- 1 Tbsp sesame oil (approx. 1 Tablespoon)
- 0.5 Tbsp toasted sesame seeds (approx. 1/2 Tablespoon, for added nuttiness)
Cooking Instructions
Step 1
Prepare fresh spinach. If you’ve purchased pre-cleaned spinach like ‘Pohang초’ from the market, you can use it directly without further trimming. Choosing fresh spinach is half the battle for a delicious dish!
Step 2
Wash the spinach thoroughly under running water 1-2 times. Make sure to remove any dirt or debris. After washing, soak the spinach in water for about 5 minutes to keep it fresh, then rinse it again gently. This ensures it’s perfectly clean and ready.
Step 3
Fill a pot with plenty of water and bring it to a rolling boil. Add 0.3 Tbsp (approx. 1/3 Tbsp) of salt to the boiling water. Once boiling vigorously, carefully submerge the spinach roots first into the water. Using long chopsticks or a similar tool, gently turn the spinach over and back for about 40-50 seconds. Blanching for only a short time is crucial; overcooking will make it mushy and affect the taste. Be mindful of the time!
Step 4
Immediately after blanching, remove the spinach from the hot water and plunge it into a bowl of cold water. Let it soak for about 10 minutes to cool down completely. This step helps retain the spinach’s crisp texture and enhances its vibrant green color, making it visually appealing.
Step 5
While the spinach is cooling, prepare the delicious seasoning. In a bowl, combine 1 Tbsp of Doenjang (approx. 1 Tbsp), 0.5 Tbsp of minced garlic (approx. 1/2 Tbsp), 1 Tbsp of sesame oil (approx. 1 Tbsp), and 0.5 Tbsp of toasted sesame seeds (approx. 1/2 Tbsp). Mix everything thoroughly with a spoon until well combined. Important tip: Doenjang can vary in saltiness depending on the brand, so taste and adjust the amount of doenjang accordingly. For an extra layer of flavor, you can also finely chop about 3 green onions and mix them into the seasoning paste.
Step 6
Take the cooled spinach out of the cold water. Gently squeeze out as much excess water as possible using your hands. It’s important to remove most of the water so the seasoned dish isn’t diluted, but avoid squeezing too hard to maintain some moisture and texture.
Step 7
Place the drained spinach in a mixing bowl. Gradually add the prepared doenjang seasoning, mixing gently. Toss and combine as if you were handling a delicate item. This gentle mixing ensures the seasoning coats the spinach evenly without breaking it apart, maintaining its appealing shape.
Step 8
And there you have it – fragrant and delicious Spinach Namul with Doenjang, perfectly made! This is a fantastic side dish that will make you want to finish your entire bowl of rice. Enjoy this delightful and healthy treat with your family!
