Easy Spinach Namul with Garlic-Flavoured Sesame Oil

1. 1

   Add some salt (not listed in the ingredients) to plenty of boiling water and blanch the spinach quickly to retain the colour.

2. 2

   Rinse and squeeze lightly to remove the excess water.

3. 3

   Cut into bite sizes.

4. 4

   Sprinkle lightly with salt and gently squeeze out the water.

5. 5

   I use salt to do this to retain its nice colour, but it's the same concept as using soy sauce to fix the colour.

6. 6

   Handling the spinach carefully makes it juicy and tender.

7. 7

   Season with a small amount of soy sauce and sesame oil.

8. 8

   If garlic-flavoured sesame oil is not available, substitute with a mixture of 2/3 tablespoon of sesame oil and 1/4 teaspoon of salt.

9. 9

   The amount of the other ingredients will remain the same.

10. 10

    Add umami seasoning (dashida or Chinese chicken stock granules are also OK), pepper and salt (if necessary), and mix well.

11. 11

    Sprinkle with toasted sesame seeds to finish!

12. 12

    [Related recipe] 8-ingredient bibimbap with plenty of vegetables.

13. 13

    [Related recipe] Namul base

14. 14

    [Related recipe] Avocado and tofu namul

15. 15

    [Related recipe] Tomato namul

* Per serving · 4 servings · Values may vary.

No additional tips available.