Tender Spinach Namul (Seasoned Spinach)
Recipe for Nutritious Spinach Namul Made with Sweet Seasonal Spinach
Winter spinach has a wonderfully sweet flavor, making it delicious whether simmered in a soybean paste stew or seasoned as a side dish. This simple yet flavorful spinach namul allows you to fully enjoy the rich nutrients and subtle sweetness of spinach. Let’s make this easy and tasty spinach namul right now!
Main Ingredients- 1 bunch fresh spinach
- 1L water (for blanching spinach)
- 1 tsp salt (for blanching spinach)
Seasoning Ingredients- 1 Tbsp soup soy sauce (adds umami)
- 1 Tbsp minced garlic (adds flavor)
- 2 Tbsp sesame oil (adds nutty aroma)
- 2 Tbsp toasted sesame seeds (adds texture and nutty flavor)
- 1 Tbsp soup soy sauce (adds umami)
- 1 Tbsp minced garlic (adds flavor)
- 2 Tbsp sesame oil (adds nutty aroma)
- 2 Tbsp toasted sesame seeds (adds texture and nutty flavor)
Cooking Instructions
Step 1
Prepare 1 bunch of fresh spinach. Choose spinach with vibrant green leaves and a firm texture for the best flavor.
Step 2
Trim the gritty root ends of the spinach. Be careful not to cut too much, and scrape off or remove any dirt clinging to the roots.
Step 3
Cut the trimmed spinach in half to make it easier to handle and eat. This will make blanching and seasoning more convenient.
Step 4
Fill a large bowl with plenty of cold water. Add the spinach and gently swish it around with your hands to wash away any dirt and impurities. Rinsing it 2-3 times is recommended.
Step 5
Pour 1 liter of water into a pot and bring it to a rolling boil over high heat. Once the water is vigorously boiling, it’s ready for blanching the spinach.
Step 6
Once the water boils, add 1 teaspoon of salt. Adding salt not only seasons the spinach slightly but also helps to maintain its vibrant green color.
Step 7
When blanching, add the spinach starting with the root ends into the boiling water. This ensures the spinach cooks evenly.
Step 8
Blanch the spinach for only about 30 seconds. Spinach cooks very quickly, and overcooking will make it mushy and reduce its crisp texture. The key is to blanch it just until it wilts slightly.
Step 9
Immediately after blanching, transfer the spinach to a bowl of cold water. Rinsing in cold water brightens the green color and helps preserve its crisp texture by stopping the cooking process.
Step 10
Gently gather the rinsed spinach with both hands and squeeze out excess water. Avoid squeezing too hard, as this can mash the spinach. Aim for a moderate squeeze to remove most of the water.
Step 11
Place the squeezed spinach in a mixing bowl. Add 1 tablespoon of soup soy sauce for seasoning. Soup soy sauce provides a richer umami flavor than regular salt, making it ideal for seasoned vegetable dishes.
Step 12
Add 1 tablespoon of minced garlic and 2 tablespoons of sesame oil. The mild pungency of garlic and the nutty aroma of sesame oil will enhance the overall flavor of the spinach namul.
Step 13
Finally, generously sprinkle in 2 tablespoons of toasted sesame seeds. Sesame seeds add a delightful nutty flavor and a pleasant textural contrast.
Step 14
Now, gently toss and mix the spinach with your hands to combine all the seasonings evenly. It’s important to mix gently to avoid bruising the spinach. Overmixing can lead to a grassy flavor, so be mindful.
Step 15
Your delicious spinach namul is ready! Serve this beautiful and tasty dish on your table and enjoy a wonderful meal.
