Spinach Namul
12 min
total
4
people
86
calories per serving
Ingredients
4 people
- 500 gSpinach (washed)
- 1 pcGarlic (very finely minced)
- 1 tbspKorean soy sauce
- 1 tbspSesame oil
- 1 tspSesame seed (toasted)
- 1 pinchWhite sugar
- 1 pinchGray sea salt
Method
Bright green spinach leaves, briefly blanched to stay tender yet firm. Toasted sesame oil provides a nutty richness that coats every bite.
- 1
Plunge the spinach into a large pot of boiling salted water. As soon as the leaves wilt and turn bright green, about 30 seconds, remove them immediately.
- 2
Run the spinach under cold water to stop the cooking. Squeeze them firmly between your hands to form a ball and extract all the water. It should feel dry to the touch.
- 3
Untangle the spinach ball in a bowl. Add the minced garlic, soy sauce, sesame oil, and sugar. Mix by hand so every leaf is well-coated and glossy.
Frequently asked questions
How do you get this dish right?
- The squeezing step is crucial: if the spinach is too wet, the sauce will be diluted and the dish will be bland.
- Do not cook the spinach for more than 30 seconds; they must remain vibrant green and not turn into mush.
How long does this dish keep?
Keep for 2 days in the fridge in an airtight container. Do not freeze, as the spinach will lose its texture.
4.8
17 reviews
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