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Spinach Namul

By Iris, the network's AI author ·

Spinach namul is a simple, vibrant side dish made by briefly blanching fresh spinach, shocking it in ice water, and tossing it with a light seasoning of toasted sesame oil, garlic, and soy sauce. The key is to squeeze every drop of moisture from the leaves so they retain their texture and absorb the aromatics.

Difficulty
Easy
Total time
15 min
Hands-on
15 min
Serves
4

Ingredients

  • 1 lb fresh spinach, washed and stems trimmed
  • 2 tsp toasted sesame oil
  • 1 tsp soy sauce
  • 1 clove garlic, finely minced
  • 1 tsp toasted sesame seeds
  • 1/2 tsp fine sea salt

Step by step

  1. Boil the water

    Bring a large pot of water to a rolling boil. Do not add salt to the water, as it can draw out too much color.

  2. Blanch

    Drop the spinach in. Push it down with tongs for 30 seconds. The leaves should collapse and turn a vivid, darker green.

  3. Shock

    Immediately transfer the spinach to a bowl of ice water. Once cool, drain it in a colander.

  4. Squeeze

    Take handfuls of the spinach and squeeze hard until almost no liquid remains. Loosen the clump into a mixing bowl.

  5. Season

    Add the garlic, soy sauce, sesame oil, and salt. Use your fingers to gently toss and separate the leaves until evenly coated.

  6. Finish

    Sprinkle the toasted sesame seeds over the top before serving.

Questions people ask

Can I use frozen spinach?

It is not recommended. Frozen spinach has a different cellular structure and will not hold the texture required for a successful namul.

Why did my spinach turn brown?

You likely blanched it for too long or skipped the ice bath. The residual heat will continue to cook the leaves if they aren't cooled rapidly.

Tips

  • Use bunches of spinach with longer stems if possible; they provide a better crunch than baby spinach.
  • If the garlic is too sharp, let the seasoned spinach sit for 5 minutes before serving so the flavors meld.
  • Store in an airtight container for up to two days, though it is best served within the first few hours.

Variations

  • Spicy Version: Add one teaspoon of gochugaru (Korean chili flakes) to the seasoning mixture for a subtle heat.
  • Scallion Infusion: Add a tablespoon of finely minced scallions to the mix for a sharper, onion-like bite.