Spinach Namul

Name: Spinach Namul
Cook time: 18 min
Total time: 18 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 300g Spinach, fresh; 1 tbsp Kosher Salt, for blanching water; 1 tbsp Soy Sauce; 1 tsp Toasted Sesame Oil; 1 clove of Garlic, minced; 1 Spring Onion, finely chopped; 1 tsp Toasted Sesame Seeds; 1/4 tsp Fine Salt, to taste

Spinach Namul is a simple, bright Korean side dish of blanched spinach dressed with sesame, soy, and a hint of garlic. It’s quick to prepare and delivers a tender, flavorful bite that works beautifully alongside rice, grilled proteins, or as part of a banchan spread. The nutty sesame and savory soy balance the fresh greens for an irresistible, homey accompaniment.

Spinach Namul is a simple, bright Korean side dish of blanched spinach dressed with sesame, soy, and a hint of garlic. It’s quick ... Show more

Traditional Korean Recipe

Health Grade

S+ · Outstanding

Time

15 min

Price

0,65 €

Calories

39 kcal

vegan

budget

low calorie

healthy

nutritious

quick

Method

Prep the spinach

Rinse the spinach very well, lifting and swishing the leaves to shake loose any grit, then trim off the tough root ends and any bruised leaves. While it drains, mince the garlic and finely chop the spring onion.

Blanch the spinach

Bring a pot of water to a boil, then stir in the kosher salt. Add the spinach and blanch for 1 minute, just until it collapses and turns bright green.

Drain and squeeze

Tip the spinach into a colander, rinse it briefly under cold water to stop the cooking, and squeeze out as much moisture as you can with your hands. Keep pressing until it feels only lightly damp.

Toss with seasoning

In a bowl, toss the spinach with the soy sauce, toasted sesame oil, minced garlic, chopped spring onion, toasted sesame seeds, and a pinch of fine salt to taste. Mix gently until every leaf looks glossy and evenly coated.