Craving a simple, healthy, and incredibly flavorful Korean side dish? Learn how to make delicious Spinach Namul (시금치나물) at home with this easy recipe! It's a quick, nutritious, and essential part of any Korean meal.
To be honest, sometimes I just dread making side dishes. But whenever that feeling hits, my ultimate savior in the fridge is always Spinach Namul! Seriously, it seems so simple, but it tastes absolutely amazing with a bowl of rice. It's easy to make, packed with nutrients, and above all, it's an indispensable staple on any Korean dining table, right? 😊
Why Everyone Loves Spinach Namul! 💡
I remember my mom making Spinach Namul often when I was little. Back then, I just ate it thinking, 'Oh, it's another green veggie side dish.' But years later, when I started making it myself, I realized just how truly wonderful this dish is! The charm of Spinach Namul is endless:
- Super Easy Recipe: You can whip it up in just a few simple steps.
- Nutritional Powerhouse: It's rich in vitamins and minerals, making it super healthy!
- Versatile Pairing: Delicious mixed with warm rice or served alongside any other dish.
- Humbly Special: It might not be flashy, but its comforting and never-tiring flavor is truly captivating.
Plus, spinach is always so easy to find at the grocery store, right? It's honestly a bit annoying that such an affordable vegetable can be this delicious and healthy! (Just kidding, I'm super grateful!)
💡 Good to know!
Spinach is rich in iron and folate, which are great for preventing anemia, and it's high in Vitamin K, beneficial for bone health. It's a double win: delicious and good for you!
Gather Your Ingredients: You Already Have Them! 🥬
You really don't need any special ingredients to make Spinach Namul. Your basic pantry staples are more than enough!
| Ingredient |
Quantity |
| Spinach |
1 bunch (approx. 300g) |
| Minced Garlic |
½ - 1 tsp |
| Soup Soy Sauce (Guk Ganjang) or Regular Soy Sauce |
1 tsp |
| Sesame Oil |
1-2 tsp |
| Toasted Sesame Seeds (crushed or whole) |
1 tsp |
| Salt |
A pinch (for blanching, and to taste) |
Sometimes I even add a tiny bit of fish sauce instead of soy sauce, which really seems to bring out the umami. After all, adjusting to your own taste is the most important thing, isn't it?
Golden Ratio Spinach Namul: Here's How to Make It! 📝
Ready to dive into making Spinach Namul? If you follow a few simple steps, you'll rarely go wrong!
- Trim & Wash Spinach: Cut off the root ends of the spinach and remove any yellow or wilted leaves. Rinse thoroughly under running water until no dirt comes out. Pay extra attention to the roots, as they tend to hold a lot of dirt.
- Blanch Spinach: Fill a pot with plenty of water and add about ½ teaspoon of salt. Bring it to a rolling boil. Once boiling, add the spinach, root side first, and blanch for only 30 seconds to 1 minute. Be careful not to overcook it, or it will become mushy! Immediately transfer the blanched spinach to a bowl of cold water, then squeeze out the water thoroughly. If there's too much water, your namul will taste bland and watery.
- Seasoning: Place the well-squeezed spinach in a mixing bowl. Add the minced garlic, soup soy sauce (or regular soy sauce), sesame oil, and toasted sesame seeds.
- Gently Mix: Gently mix the ingredients with your hands to ensure the seasoning is evenly distributed throughout the spinach. Be careful not to mash the spinach by squeezing too hard.
- Adjust Seasoning: Taste the namul. If it's too bland, add a pinch more salt. You can also add more sesame oil or sesame seeds to your liking!
- Serve: Arrange it nicely on a plate, and it's done!
For me, squeezing the water out of the spinach after blanching is the most crucial step. When the water is well-squeezed, the namul stays perfectly crisp and the seasoning tastes just right! I remember once being lazy about squeezing and ending up with bland, soggy namul. 😅
Example: My Golden Recipe for Spinach Namul 📝
Here's my personal go-to Spinach Namul recipe:
- 1 bunch spinach
- 0.7 tsp minced garlic (I like a little more garlic!)
- 1 tsp soup soy sauce (for a clean flavor)
- 1.5 tsp sesame oil (can't skip the nutty aroma!)
- 1 tsp toasted sesame seeds
- A pinch of salt (for blanching and final seasoning)
With these proportions, you'll surely make delicious Spinach Namul every time!
Pro Tips for Even More Deliciousness! 🥗
While the basic Spinach Namul is fantastic, you can easily make variations to enjoy it in different ways!
- Use Fish Sauce: Try adding about 1 teaspoon of Korean anchovy sauce (액젓) instead of soup soy sauce. It adds a deeper umami flavor.
- A Touch of Spice: Finely mince a tiny bit of green chili or add a very small amount of red chili powder (gochugaru) for a subtle kick that balances the richness.
- Fragrant Mushrooms: Lightly blanch sliced shiitake or king oyster mushrooms and mix them with the spinach for an extra special treat.
- Mix with Rice: Put a generous amount of Spinach Namul on warm rice, add a fried egg, drizzle with a little more sesame oil, and a tiny bit of gochujang (Korean chili paste) for a truly irresistible meal!
⚠️ Watch out!
When blanching spinach, avoid adding too much salt or blanching for too long, as it can cause the spinach to turn yellow and become mushy. Quick and short blanching is key!
Spinach Namul: Health and Taste in One! 📝
So, what do you think of this simple yet healthy Spinach Namul recipe? It's a humble but essential side dish that will surely enrich your dining table. How about making some Spinach Namul for dinner tonight? You'll definitely earn some praise from your family!
- Blanching Time: Quick and short! Blanch for only 30 seconds to 1 minute to keep it crisp.
- Water Removal: After blanching, rinse in cold water and squeeze out as much water as possible by hand. (Crucial!)
- Seasoning: Always taste after mixing and adjust the salt if needed!
🥬 Spinach Namul Quick Guide!
- Spinach Prep: Trim roots, wash thoroughly.
- Blanching: 30 sec - 1 min in boiling salted water, then cold bath!
- Drainage: Squeeze out all excess water by hand! (Crucial!)
- Seasoning: Minced garlic, soy sauce, sesame oil, sesame seeds.
- Mixing: Gently toss, adjust salt to taste at the end!
Frequently Asked Questions ❓
Q: Do I really need to cut off the spinach roots?
A: 👉 No, not necessarily! The root part of spinach is quite sweet, and many people trim it carefully and blanch it along with the leaves. It's important to wash it thoroughly as it can hold a lot of dirt.
Q: Why do I need to rinse blanched spinach in cold water?
A: 👉 Rinsing blanched spinach immediately in cold water stops the cooking process from residual heat, helping it maintain a crisp texture and preserving its vibrant green color!
Q: Can I use regular soy sauce instead of soup soy sauce if I don't have it?
A: 👉 Yes, you can! However, soup soy sauce (Guk Ganjang) has a higher salinity and lighter color, which is why it's often used for seasoning namul. Regular soy sauce (Jin Ganjang) is darker and has a sweeter taste, so the flavor might be slightly different. If using regular soy sauce, use a little less and adjust to taste.
How was this simple and healthy Spinach Namul recipe? I'm sure it will make your dining table much richer! If you have any more questions, feel free to ask in the comments below~ 😊
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