Aha Bujang's Soy Sauce Spinach Namul

Cooking tips 💡

• Blanching spinach for more than 5–10 seconds will make it mushy and ruin the texture, so rinse it in cold water immediately after adding it to the boiling water.
• When squeezing out water, avoid twisting the spinach, as this will crush the texture; instead, gently press it with your hands.

Recommended for 🙋

• ⭐Those who want a crisp namul side dish that can be made in a short time.
• ⭐Those who want to try spinach namul with a soy sauce seasoning that enhances savory depth instead of salt or doenjang.