Korean Spinach Namul

Ingredients

• 500g (1.1 lb) fresh spinach 500g (1.1 lb) fresh spinach
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds
• 1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

• Calories (kcal / KJ): 70 kcal / 293 KJ
• Fat (total, saturated): 5g, 0.7g
• Carbohydrates (total, sugars): 4g, 0.5g
• Protein: 4g
• Fiber: 2g
• Salt: 0.9g

Preparation

1. 1.
   Bring a large pot of water to a boil. Add a pinch of salt to the boiling water.
2. 2.
   Add the spinach to the boiling water and blanch for 1-2 minutes until wilted.
3. 3.
   Drain the spinach and rinse under cold water to stop the cooking process.
4. 4.
   Squeeze out excess water from the spinach and roughly chop it into bite-sized pieces.
5. 5.
   In a mixing bowl, combine soy sauce, sesame oil, minced garlic, sesame seeds, and salt.
6. 6.
   Add the chopped spinach to the bowl and toss well to coat the spinach with the seasoning mixture.
7. 7.
   Let the dish marinate for at least 10 minutes to allow the flavors to meld together.
8. 8.
   Serve the Korean Spinach Namul as a side dish or a part of a traditional Korean meal.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach just until wilted to retain its vibrant green color and crisp texture.
• Sesame oil — Use toasted sesame oil for a more intense nutty flavor.
• Sesame seeds — Toast the sesame seeds in a dry pan over medium heat until fragrant before using them for a richer taste.

Tips & Tricks

• For a spicier version, add a pinch of red pepper flakes or gochugaru (Korean chili flakes).
• Serve the Korean Spinach Namul with a sprinkle of additional sesame seeds on top for added texture.
• Make a larger batch and store it in the refrigerator for up to 3 days to enjoy as a quick and healthy snack.
• Experiment with different greens like kale or Swiss chard for a unique twist on the traditional recipe.
• Add a splash of rice vinegar for a tangy flavor variation.

Serving advice

Serve the Korean Spinach Namul as a side dish alongside steamed rice and other Korean dishes like bulgogi or kimchi. It can also be enjoyed as a topping for bibimbap or as a filling for Korean-style wraps.

Presentation advice

Arrange the Korean Spinach Namul in a small bowl or on a plate, garnished with a sprinkle of sesame seeds and a drizzle of sesame oil. The vibrant green color of the spinach will make the dish visually appealing.