Spinach Namul
This is a fundamental technique in Korean home cooking where the freshness of the greens meets the depth of roasted sesame. It relies on speed; you want to preserve the snap of the stem and the bright, deep green color of the leaves.
The moisture is the enemy
If you don't squeeze the spinach dry, your seasonings will dilute into a watery pool at the bottom of the bowl. Be firm when you press the water out.
- large stockpot
- mixing bowl
- colander
- tongs
What goes in.
- 1 lbfresh spinach, washed and stems trimmed
- 2 tsptoasted sesame oil
- 1 tspsoy sauce
- 1 clovegarlic, finely minced
- 1 tsptoasted sesame seeds
- 1/2 tspfine sea salt
Blanch and ice
Submerge the spinach in boiling water for exactly 30 seconds before moving it to an ice bath. This stops the cooking instantly, locking in the vibrant color and preventing the leaves from turning mushy.
The method.
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.
Blanch
Drop the spinach in. Push it down with tongs for 30 seconds. The leaves should collapse and turn a vivid, darker green.
Shock
Immediately transfer the spinach to a bowl of ice water. Once cool, drain it in a colander.
Squeeze
Take handfuls of the spinach and squeeze hard until almost no liquid remains. Loosen the clump into a mixing bowl.
Season
Add the garlic, soy sauce, sesame oil, and salt. Use your fingers to gently toss and separate the leaves until evenly coated.
Finish
Sprinkle the toasted sesame seeds over the top before serving.
Other turns to take.
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.
When it doesn't go to plan.
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.
The ones that keep coming up.
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.
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